Chocolate Lace Crisps

Dark chocolate rocks. It's official. Lately I have been happily munching on more and more of the stuff. No wonder the influence of the dark master has spread to my baking. I stumbled on this recipe in a pocket sized Women's Weekly cook book, titled Cupcakes & Cookies. It's been floating around in my collection for about 5 years and it's taken a back seat to the gigantic bible of cooking I usually select from.


These cookies (or crisps), are tasty little numbers. They have a lovely crunch to them at first bite, yet are nice and chewy at the same time. Sweet, but not sickly. Much like that unmistakable flavour of a chocolate brownie. If I was a tea or coffee drinker, I imagine they would go brilliantly with a cuppa. Though I've been happy to settle for a water or diet coke to knock them back. Always a little slow on the uptake, I only realised once I pulled them from the oven just why they're called 'lace' crisps. That delicious smothering of icing sugar prior to baking gives an unusual effect across the biscuit... somewhat like the look of lace. How I love those lightbulb moments of revelation.

Chocolate Lace Crisps

100g dark eating chocolate 

(I used Cadbury Old Gold)

80g butter, chopped

1 cup (220g) caster sugar

1 egg, beaten lightly

1 cup (150g) plain flour

2 tablespoons cocoa powder

1/4 teaspoon bicarbonate of soda

1/4 cup (40g) icing sugar

Melt chocolate and butter in small saucepan over low heat. Transfer to medium bowl

Stir in caster sugar, egg and sifted flour, cocoa and bicarbonate of soda

Cover; refrigerate about 15mins or until mixture is firm enough to handle

Meanwhile, preheat oven to 180/160 degrees fan-forced

Grease oven trays; line with baking paper

Roll level tablespoons of mixture into balls; roll each ball in icing sugar, place on trays 8cm apart

Bake about 15mins; cool crisps on trays