Choc Fudge Crinkle Cookies

• 110 grams butter
• 1/2 cup brown sugar
• 1/2 cup caster sugar
• 2 eggs
• 1 tsp vanilla essence
• 1/2 cup cocoa powder
• 1.5 cups low FODMAP plain flour
• 1 tsp cornflour
• 1 tsp baking powder
• pinch salt
• 1/3 cup icing sugar, for rolling

Makes: 12 cookies

1. Add butter to a large mixing bowl and allow to soften.
2. Once soft, add the sugars and cream together using an electric whisk.
3. Add the eggs and vanilla and beat until light and fluffy.
4. Sift in the cocoa powder, flour, cornflour and add the baking powder and salt. Mix until a dough forms.
5. Roll the dough out into 12 balls and place on a baking sheet. Refrigerate for an hour.
6. When there is 10 minutes left in chilling time, line another baking sheet and preheat the oven to 180C.
7. Once the cookie dough is chilled, add the icing sugar to a small ball. Roll each cookie dough ball in the icing sugar.
8. Place the cookies on the tray with space in between for them to spread (you might like to do 2 batches). Bake for 10-12 minutes.
9. Allow to cool completely before moving, as these cookies are supposed to be soft and will fall apart if you move them while they're too warm.