CRINKLE MACHINE RECIPES

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CHRISTMAS CRINKLE COOKIES RECIPE | BBC GOOD FOOD



Christmas crinkle cookies recipe | BBC Good Food image

Love crinkle cookies? Try our extra-festive version for Christmas, with orange zest, mixed spice and cinnamon – and not forgetting the classic fudgy centre

Provided by Liberty Mendez

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield Makes 30 cookies

Number Of Ingredients 10

60g cocoa powder, sieved
200g caster sugar
60ml vegetable oil
2 large eggs
180g plain flour
1 tsp baking powder
2 oranges, zested
2 tsp mixed spice
1 tsp cinnamon
50g icing sugar

Steps:

  • Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
  • Combine the flour, baking powder, orange zest, mixed spice, cinnamon and a pinch of salt in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels too soft, put in the fridge to chill for 1 hr.
  • Heat the oven to 190C/170C fan/gas 5 and tip the icing sugar into a shallow dish. Roll heaped teaspoons of the dough into balls (about 20g each), then roll in the icing sugar to coat. Put the balls on one large or two medium baking trays lined with baking parchment, ensuring they’re evenly spaced apart.
  • Bake on the middle rack of the oven for 10 mins, then transfer to a wire rack to cool – they will firm up as they cool, but still be fudgy in the centre. Will keep for up to four days in an airtight container.

Nutrition Facts : Calories 88 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.06 milligram of sodium

CHOCOLATE FUDGE CRINKLE BISCUITS RECIPE | BBC GOOD FOOD



Chocolate fudge crinkle biscuits recipe | BBC Good Food image

Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat

Provided by Anamaria Cook

Categories     Afternoon tea, Treat

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield Makes 35-40 mini biscuits

Number Of Ingredients 7

60g cocoa powder, sieved
200g caster sugar
60ml vegetable oil
2 large eggs
180g plain flour
1 tsp baking powder
70g icing sugar

Steps:

  • Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
  • Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
  • Bake in the centre of the oven for 10 mins – they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

Nutrition Facts : Calories 67 calories, FatContent 2 grams fat, SaturatedFatContent 0.4 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.04 milligram of sodium

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CHRISTMAS CRINKLE COOKIES RECIPE | BBC GOOD FOOD
Love crinkle cookies? Try our extra-festive version for Christmas, with orange zest, mixed spice and cinnamon – and not forgetting the classic fudgy centre
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Total Time 30 minutes
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  • Bake on the middle rack of the oven for 10 mins, then transfer to a wire rack to cool – they will firm up as they cool, but still be fudgy in the centre. Will keep for up to four days in an airtight container.
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Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat
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  • Bake in the centre of the oven for 10 mins – they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.
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