Ruth’s Fabulous Chocolate Crinkles

 

I am over the moon to bring a guest recipe to you this week from the supremely talented and all round lovely lady Ruth Clemens, runner up of the Great British Bake Off television series and blogger extraordinaire as The Pink Whisk. Ruth has firsthand experience at cooking for a “free from” diet, so I hope you enjoy this delicious recipe of hers. As ever, please let me know how you get on!

 

 

 

 

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Chocolate Crinkles

As the nights are drawing in nothing in the world beats a plate full of home baked cookies and not only do these Chocolate Crinkles look gorgeous they taste delicious too!

 

Makes 24

 

Ingredients:

 

150g gluten free plain flour

20g cocoa powder

1 tsp baking powder

60g butter or soya spread

150g soft brown sugar

2 tbsp sweetened soya milk

60g icing sugar

1 large egg

100g dairy-free dark chocolate

 

100g icing sugar for rolling

 

Method:

 

Cream together the butter or soya spread and brown sugar.

 

Sift together the flour, cocoa powder, 60g icing sugar and baking powder.

 

Melt the chocolate in a glass bowl over a pan of hot water.

 

Add the egg to the creamed butter/soya and sugar and mix well.

 

Add the sifted dry mix, melted chocolate and soya milk and mix till thoroughly combined.

 

Split the mixture in half and place each half in a sandwich bag or wrap in cling film.  The mixture will be sticky and difficult to handle at this stage.  Chill in the fridge for one hour.

 

Preheat the oven to 180c/160c Fan/Gas Mark 4

 

Once the dough is chilled remove from the fridge.  Place 100g icing sugar onto your work surface.  Remove one portion of crinkle dough from the plastic wrap, shape into a rough log and roll through the icing sugar to coat.

 

Pinch off pieces of dough and roll into balls approx 1″ in diameter.  Roll each ball through the icing sugar to coat thoroughly.  Repeat until all the dough is used. 

Make sure you coat each piece of dough so that it is completely covered in a good layer of icing sugar.

 

Place the balls of dough onto a greased baking sheet, spread well apart and bake in the oven for approx 9 minutes.

 

Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

 

 

 

2 comments

  1. We at Whisk Cooking tested this recipe out today and the results are mouth watering. On a cold and frosty day what could be better than baking a batch of delicious chocolateyness. The recipe was easy to follow and the end result was perfect.
    Thanks Ruth!

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