1/2 cup cocoa
1/2 cup white sugar 1/2 cup brown sugar 1/4 cup mild olive oil 1 teaspoon vanilla extract 2 Traditional Free Range Eggs 1 cup flour 1 teaspoon baking powder 1/2 cup white sugar extra 1 cup icing sugar, sifted In the bowl of a cake mixer combine the cocoa, sugars, olive oil and vanilla. With the beater on medium speed mix in the eggs, one at a time, beating after each. Mix in the combined flour and baking powder. Cover the dough and refrigerate for at least 4 hours, longer if possible. Preheat the oven to 180 C and line a tray with baking paper. Roll the dough into approximately 20 balls.
Have the white sugar and icing sugar in shallow plates and roll each ball lightly in the white sugar and then the icing sugar. Place on the prepared tray.
Bake for 10-12 minutes until biscuits feel firm and then transfer to a cooling rack until cold.
If any biscuits have expanded too much then gently press back into shape while warm.
Makes 20.
Comments