Christmas crackle cookies
Prep
15 mins
Cook
25 mins
Servings
24
Difficulty
Medium
These Christmas crackle cookies are my go to treat when I want something festive but don't have hours to spend in the kitchen. The whole thing comes together in just 40 minutes from start to finish, which makes them perfect for last minute gifting or unexpected guests. I love using good quality dark chocolate because it's packed with antioxidants, so you can feel a little virtuous while enjoying these indulgent bites. The cocoa powder gives them that deep, rich flavour that screams chocolate heaven, while the crackly icing sugar coating on top makes them look absolutely stunning on a plate. They're simple, impressive, and honestly delicious.
Ella x
Ingredients
- 2british blacktail free range large eggs
- 170 gramsgranulated sugar
- 1 tspvanilla bean paste
- 70 gramsunsalted butter(melted and cooled to room temperature)
- 150 gramsself-raising flour
- ¼ tspsalt
- 50 gramscocoa powder
- 50 gramsdark chocolate chips
- 50 gramsicing sugar
Detail level
Instructions
- 1
Whisk the eggs with the sugar and vanilla until thickened. Mix in the melted butter.
- 2
Sift the flour, salt and cocoa powder into a mixing bowl, add the chocolate chips 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 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, until spread slightly and crackled on top. 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.
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