Christmas Crackle Cookies

 

My favourite thing to do at the weekend is to light a fire, pour a glass of prosecco and sit down to do the crossword that comes in the Waitrose news paper. Yes, I am old before my time but it is good take some time off my phone and put my brain to use. 

In this weekly ritual, I also like to read the food and drink section and usually there is always something to inspire me to cook or bake.

Which is how I found the recipe for these wonderfully naughty Christmas crackle cookies. I also just love the name of them! 

As much as I love to bake on a Sunday, I wanted to make these so I had something to give to the postman as he is really sweet he always brings a snack for the pooch and is always really friendly so I wrapped him up a couple of cookies in a cellophane bag ready for when he comes today.

Obviously we had to have a couple ourselves with a cup of tea (and a glass of Baileys later on when we sat down to watch Love Actually) and these cookies are really good. Hard on the outside but crumbly and soft on the inside with chocolate chips and a dusting of icing sugar. They were also really quick and easy to make, huzzah!

Here is the recipe;

2 large eggs

170g granulated sugar

1 tsp vanilla bean paste

70g unsalted butter

150g self raising flour

1/4 tsp salt

50g cocoa powder

50g dark chocolate chips

50g icing sugar

Method:

Whisk the eggs with the sugar and vanilla until thickened. Melt the butter and let it cool then add to the mix.

In a separate bowl mix the flour, cocoa, salt and choc chips and make a well in the centre. Slowly add the wet to the dry and stir together. Cover the bowl in cling film and chill in the fridge for an hour.

Preheat your oven to 180 degrees. Line a baking bay with parchment. Put the icing sugar in a bowl. Divide the dough into walnut sized balls and drop into the sugar bowl to coat. Dont dust off the icing just place on to the tray. The recipe says it makes 24 balls but I only made 20.

Bake for 10-12 mins and put on a wire rack to cool.

They should last up to 4 days in an airtight container.

Enjoy!