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Christmas crackle cookies
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2 British Blacktail Large Free Range Eggs
170g granulated sugar
1 tsp vanilla bean paste
70g unsalted butter, melted and cooled to room temperature
150g self raising flour
¼ tsp salt
50g cocoa powder
50g dark chocolate chips
50g icing sugar
1. Whisk the eggs with the sugar and vanilla until thickened. Mix in the melted butter.
2. Put the flour, salt, cocoa powder and chocolate chips in a mixing bowl and make a well in the centre. Gradually pour the egg mixture into the middle, incorporating the wet ingredients with the dry as you go. Cover the bowl and chill for 1 hour.
3. Preheat the oven to 180ºC, gas mark 4. Line a baking tray with baking parchment. Put the icing sugar in a shallow bowl. Divide the cookie dough into walnut-sized pieces and roll into balls. Drop each one into the icing sugar and coat generously. Do not tap off the excess.
4. Put as many balls as you can on the prepared baking tray, making sure to give each one a little space to spread. Bake for 10-12 minutes. Remove, transfer to a wire rack and leave to cool while you repeat the process with the remaining dough. Leave to cool completely. They will keep for 4 days in an airtight container.
Cook’s tipYou can make the balls and coat in icing sugar, then freeze for up to 1 month. When ready to bake, cook from frozen for 12 minutes.
Typical values per serving:
This recipe was first published in November 2020.