CHOCOLATE LACE CRISPS:

INGREDIANTS:

DARK COOKING CHOCOLATE,
CHOPPED COARSELY - 100 GM
BUTTER,CHOPPED -80GM
CASTER SUGAR -220 GM
EGG,BEATEN LIGHTLY - 1
PLAIN FLOUR -150 GM
COCOA POWDER -2 TBSP
BICARBONATE OF SODA -1/4 TEASPOON
ICING SUGAR -40 GM

METHOD:

MELT CHOCOLATE AND BUTTER IN SMALL SAUCEPAN OVER LOW HEAT.TRANSFERTO MEDIUM BOWL.
STIR IN CASTER SUGAR,EGG AND SIFTED FLOUR,COCOA AND SODA.COVER ,REFRIGERATE ABOUT 15 MINUTES OR UNTIL MIXTURE IS FIRM ENOUGH TO HANDLE .

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE OVEN TRAYS;LINE WITH BAKING PAPER.

ROLL LEVEL TBSP OF MIXTURE INTO BALLS;ROLL EACH BALL IN ICING SUGAR,PLACE ON TRAYS 8 CM APART.BAKE ABOUT 15 MINUTES;COOL CRISPS ON TRAYS.