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Red Velvet Lace Crisps

Ingredients 100g dark chocolate, chopped coarsely 80g butter, chopped 1 cup caster sugar 1 egg, lightly beaten 1 cup plain flour, sifted 2 tablespoons cocoa powder teaspoon baking soda cup icing sugar, sifted

Method 1. Combine all the dry ingredients except the icing sugar in a small mixing bowl. Add a little red food dye to the beaten egg; I use gel paste so as not to affect the ratio too much. 2. Melt the butter and dark chocolate together in a small saucepan over low heat; allow to cool slightly. Pour the chocolate mixture and the egg mixture into the dry ingredients and stir to combine. 3. Allow mixture to cool to room temperature. Meanwhile, preheat oven to 180C (160 fanforced). Line oven trays with baking paper. 4. Put the icing sugar into a small bowl. Roll level tablespoons of mixture into balls and roll these in the icing sugar. Place on lined baking tray, leaving 8cm between them. Bake for 10 minutes; leave to cool on trays.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

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