Thursday, December 31, 2015
Wish you all had a wonderful Christmas day and still enjoying the Christmas time!
I see a beautiful Christmas pudding with flambé which I describe as highly exotic in my dear friend's space. My eyes get hooked at those cookies in the corner of the picture. Ah! not to search in the picture she had posted up there, the one she sent me soon after the laborious baking. I ask her about it and she explains. I take her for granted and tell her that I wish to bake this and post for Christmas. She laughs, because that wasn't a request, but a statement from me. The baking got slightly postponed, guess qualifies for the new year. So, let me thank and dedicate this to Swapna, my buddy, whole heartedly, for motivating and guiding me through to update in my space after months!
The source she mentioned was different, which demanded chocolate chips which I ran out stock and followed this site, verbatim, for the Crackle or Crinkle Cookies.
Makes around 30
150 g plain flour
60 g cocoa (I used Valrhona for intense hue and flavor)
1 teaspoon baking powder
pinch of salt
200 g caster sugar
60 g unsalted butter, chilled and diced
2 free-range eggs, lightly beaten
1 teaspoon vanilla extract
100 g icing sugar
Sift the flour, cocoa, baking powder, salt and sugar into a large bowl. Rub the butter into the flour mixture with your fingertips until it clumps together and resembles coarse breadcrumbs.
Whisk together the egg and vanilla together, then add to the flour mixture. Mix with a large metal spoon until combined, then cover with plastic film and refrigerate for 30 minutes.
Preheat the oven to 200°C (Gas Mark 6). Line two baking trays with baking paper.
Sift the icing sugar into a bowl. Scoop the dough in a 1 tbsp measuring spoon and shape into balls ( almost walnut-sized). Drop into the icing sugar, tossing until well coated. Place on the baking trays, leaving about 5 cm between each to allow for spreading. Bake for 10–12 minutes or until just set when lightly touched. Cool on the trays for 5 minutes before transferring to wire racks to cool completely. The cookies will crack on cooling. Store in an airtight container for up to 5 days.
These delicious fudgy biscuits are so named because they are dipped in icing sugar before going into the oven. During baking, the cookies expand slightly, resulting in a wonderful crackled look.
And yes, here's wishing you all a healthy, happy and fun-filled year ahead!