Crackle Cookies
Recipe by Chef Andreas Charalambous
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INGREDIENTS
- 300 Soft Flour (Farina)
- 300 Sugar
- 100 Cocoa
- 100 Unsalted butter
- 2 Teaspoons (20g) baking powder
- A little salt
- 1 Teaspoon vanilla
- 4 Eggs
- 200 Icing sugar for dusting
METHOD
- Place all ingredients except the eggs and icing sugar into the mixer bowl and beat until the mixture resembles coarse crumbs. Add the eggs one by one and beat until you have a cohesive dough.
- Cover the dough with plastic wrap and place it in the refrigerator to firm up for about 1 hour. Preheat the oven to 180ºC fan-assisted.
- Line 2 baking sheets with parchment paper. Take about 1-1.5 tablespoons of mixture (around 35 - 40g) and shape it into round cookies, pressing lightly in the center so they have a 3 cm surface area. Dip the crackle cookies into the icing sugar and coat them all around. Place them on the baking sheets.
- Leave 3-4 centimeters of space between the cookies.
- Bake the crackle cookies for about 7 minutes until they are set on the sides and slightly soft in the center. When baked, the cookies will puff up and crack all around, becoming 'crackle' cookies.
