Chocolate Fudge Crinkles

Ingredients



• 140g All Purpose Flour
• 3g Baking Powder
• 2g Salt
• 0.55g EZ’s Best Vanilla Powder (1/8 tsp)
• 3g CATALINA Black & Bold
• 38g CATALINA Premium & Pure
• 1.5g Coffee Powder

 

• 50ml Vegetable Oil
• 1 pc Fresh Egg
• 175g White Sugar
• 50g White sugar for rolling
• 100g Confectioner’s Sugar for 2nd rolling

Pre-heat oven to 177C.

• Pre-heat oven to 177C.

  • Combine flour, baking powder, salt, vanilla powder and Catalina Cocoa Powders.
  • In a large mixing bowl, combine sugar, oil and egg.
  • Gently fold in dry ingredients mixture. Do not overmix.
  • Rest for 20-30 minutes.
  • Using ice cream scoop or weigh desired portion, gently roll into balls.
  • Drop the balls into granulated sugar and roll to coat.
  • Transfer balls to confectioner’s sugar and roll to coat evenly.
  • Bake at 325 F for 11-12 minutes. Do not overbake.