These yummy little morsels are Spiced crackle cookies and I found the recipe in the Better Homes and Garden magazine. They could easily be made gluten free by simply substituting the Plain flour with gluten free plain flour. I’ll be making a batch of these for my gluten intolerant partner on the weekend but these were for my work colleagues so I used the real mccoy 🙂
First assemble all the ingredients and do use a set of scales to weigh things with.
Spiced Crackle Cookies.
125gm unsalted butter
350gm brown sugar
1 teaspoons vanilla extract
1 egg yolk
75ml milk (I used pouring cream :D)
75gm dark chocolate, melted (I used Lindt 75% Dessert choc)
350gm Plain Flour (or Gluten Free plain flour)
2 tablespoons cocoa powder
2 teaspoons Baking powder (gluten free)
1 teaspoon mixed spice
100gm walnuts, chopped
1-2 cups icing sugar (Pure, gluten free)
Pre heat your oven to 180 degrees celsius. Line 2-3 oven trays with baking paper.
Put butter and sugar in the bowl of an electric mixer. Beat on medium, using paddle attachment for 5 minutes or until pale. Beat in vanilla, eggs and egg yolk.
Beat in milk and melted chocolate. Sift in flour, cocoa, baking powder and mixed spice. Fold in walnuts. Chill the mixture in the frideg for 30 minutues until firm.
Shape tablespoonfuls of the chilled mixture into balls and roll in the icing sugar.
Arrange on the baking trays spaced evenly apart and bake for 20 minutes or until well risen and firm.
Transfer to a wire rack to cool.
Enjoy these. They are very hard to stay away from!
I actually had a really healthy Thai beef salad made by my beloved for my tea.