TAKE THE BISCUIT

Fill the tin or cookie jar for whenever you need a pick-me-up, or package these with ribbon for a lovely homemade gift

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Chocolate fudge crinkle biscuits

MAKES 35-40 mini biscuits PREP 20 mins plus optional 1 hr chilling COOK 10 mins EASY V

60g cocoa powder, sieved

200g caster sugar

60ml vegetable oil

2 large eggs

180g plain flour

1 tsp baking powder

70g icing sugar

1 Mix the cocoa, caster sugar and oil together in a large bowl. Add the eggs one at a time, whisking until fully combined.

2 Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.

3 Bake in the centre of the oven for 10 mins. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

PER SERVING (40) 67 kcals • fat 2g • saturates 0.4g • carbs 10g • sugarss 7g • fibre 0.4g • protein 1g • salt 0.04g

Chewy chocolate chip cookies

MAKES 12