![]() ![]() My cookies were sent off to Sophie from Penne For Your Thoughts. Having consulted other bloggers on the best way to keep cookies intact in the post, I packaged them up in a small box, wrapped in baking paper and padding the box out with bubble wrap. Line 2 baking sheets with parchment paper. Adjust oven racks to upper- and lower-middle positions and preheat oven to 350☏ (175☌). I needed to send off 12 cookies in the post and the recipe made about 18 medium cookies so we were able to try a few before posting. Cover bowl with plastic wrap and refrigerate for 1 hour. Bake for 10-12 minutes or until the cookies are no longer wet in the cracks.Space the balls out on the baking trays as they will spread as they cook.Roll each ball in the bowl of icing sugar until covered completely.Using a dessertspoon, take spoonfuls of the cookie dough and then form them into small balls of approx 2 cm diameter by rolling them in your hands.Preheat your oven to 180 degrees and line two baking trays with baking paper.Place the whole bowl in the fridge and refrigerate for at least an hour.Gradually beat in the flour and cocoa powder mixture until well combined.Add the eggs and vanilla bean paste and mix well.I used a hand mixer to do this but you could also use a wooden spoon and a bit of elbow grease. Cream the butter and sugar together in a large bowl until it is light and fluffy.Place the flour, cocoa powder, baking powder and salt in a bowl, mix and set aside.Here is what you will need for the recipe (quantities are in the recipe card below): The recipe is adapted from McCormick’s Red Velvet Crinkle Cookies, without the red food colouring, so they are chocolate crinkle cookies. So I gave up trying to add my own spin to the recipe with different flavours and instead just adapted an American recipe to UK measurements. On the day I came to make my cookies, I was a bit distracted as one of my children was poorly. I remembered Kevin from The Crafty Larder’s choc cherry bakewell crackles as inspiration. I don’t bake cookies that often so decided to use Pinterest to find a recipe to use. Not forgetting receiving cookies in return of course too, what a great idea. (I prefer small cookies, feel free to make larger cookies). Use a sharp knife to cut the dough into 30 (¾-1 inch) small squares. I mean, it is nearly Christmas and how lovely it would be to bake, gift wrap and send a batch of cookies through the post. In one bowl, place cup of granulated sugar and ½ ¾ cup of powdered sugar in a separate bowl. When Andrea from Made With Pink suggested a bloggers cookie swap, I knew I wanted to take part. Chocolate crinkle cookies are perfect for Christmas baking, fudgy inside and crisp outside. ![]()
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