Christmas crackle cookies

Name: Christmas crackle cookies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24
Ingredients: 2 British Blacktail Free Range Large Eggs; 170 g granulated sugar; 1 tsp vanilla bean paste; 70 g unsalted butter, melted and cooled to room temperature; 150 g self-raising flour; ¼ tsp salt; 50 g cocoa powder; 50 g dark chocolate chips; 50 g icing sugar

A classic snowy cookie. This dough needs chilling before it can be rolled.

5 out of 5 stars(4) Rate this recipe

Vegetarian

Makes24
CourseCake
Prepare15 mins
Cook25 mins
Total time40 mins
Pluscooling and chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 British Blacktail Free Range Large Eggs
170g granulated sugar
1 tsp vanilla bean paste
70g unsalted butter, melted and cooled to room temperature
150g self-raising flour
¼ tsp salt
50g cocoa powder
50g dark chocolate chips
50g icing sugar

Method

Whisk the eggs with the sugar and vanilla until thickened. Mix in the melted butter.
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.
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.
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.