Chocolate Crinkles or Black and Whites
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g butter
- 225 g chocolate, rouhly chopped, half whole milk, half dark
- 100 g suar
- 2 egg (s)
- 1 packet vanilla sugar
- 210 g flour
- 0.25 teaspoon ¼ salt
- 0.5 teaspoon ½ baking powder
- 200 g powdered suar
Print Recipe
Pin Recipe Instructions
- Melt the chocolate and butter in a double boiler. Beat eggs, sugar and vanilla sugar until frothy. Mix the melted chocolate and butter lukewarm into the egg mixture. Gradually stir in the flour, baking powder and salt.
- Cover the bowl with cling film and put in the refrigerator for 3-4 hours.
- Then shape balls with a diameter of 2-3 cm, press them flat and then roll vigorously in the powdered sugar until the chocolate no longer shines through.
- Place them side by side on a parchment-lined baking sheet. Leave 3 cm space between the biscuits.
- Bake at 170 degrees top and bottom heat for 8-10 minutes.
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