So this is my first post of 2017 and I thought what better way to begin the blogging year than by sharing something that I'm sure you all are aware, I love to do - it is of course baking! I wanted to make something new and different, something which I had to date, not attempted to bake. As I was having a look through the baking books, I came across a recipe for chocolate crackle tops - they looked fantastic and almost like fragmented ice sheets that you'd find in Antarctica or cracked desert land, depending upon your climate of preference. All together the recipe I used made 35 cookies (I know, a lot!) and everyone seems to be loving them, so I don't think they'll be hanging around for too long!
If you fancy giving these cookies a whirl, here's the recipe. I adapted it from the book because I wanted to use mainly milk chocolate this time, instead of dark as it suggested.
Ingredients
40g dark chocolate
160g milk chocolate (Cadburys, always!)
90g of butter
115g of caster sugar
3 eggs
5ml vanilla essence
215g of self-raising flour
25g cocoa powder
icing sugar for coating
How To
1. In a medium saucepan on a low heat, melt the chocolate and butter together until smooth, making sure that you stir it frequently.
2. Remove from heat. Stir in the sugar, and continue to stir until the sugar dissolves. Stir in the 3 eggs, one at a time, then stir in the vanilla extract.
3. Into a bowl, sift in the flour and cocoa powder and then gradually so it doesn't go everywhere, stir this into the chocolate mixture, until just blended.
4. Cover the dough and refrigerate for at least 1 hour. I left mine over night and that worked well and wasn't sticky, as it needs to firmly hold its shape for the next stage, or it's going to be VERY messy!
5. Pre-heat the oven to 160 degrees centigrade. Put baking parchment on two baking trays and with a teaspoon, scoop out spoonfulls of the cookie mixture, roll into balls between your hands then dredge in the icing sugar before they are baked - this is how they're going to get crackly!
6. Bake for between 10 - 15 minutes and then transfer to a wire cooling rack. obviously you should try at least one whilst they're still hot because hot cookies are amazing!
I had great fun making these this morning. Since the mixture was already in the fridge, chilling from yesterday, it was super simple to get them prepped as I'd already done half the work yesterday! The house smells like a chocolate factory, it's sublime honestly.
Let me know if you give these cookies a go, I'd love to see your photos! Happy weekend baking! Bilgi x
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