Autumn’s here, leaves fall, bonfires roar and this crackle cookie recipe is a delight.
Summer’s fading. So it’s time to see in autumn with some comforting, ultra gooey cookies that will make everything okay when it’s pouring with rain and the wind is howling. They look beautiful without you needing to try hard at all.
Ingredients:
- 50g butter
- 1 Tbsp of Azera Coffee
- 200g Dark Chocolate
- 25g Hazelnuts
- 25g Pistachios
- 25g Cashews
- 25g Peanuts
- 175g Plain Flour
- ½ Tsp Salt
- ½ Tsp Hot Paprika
- ¼ Tsp Cinnamon
- ½ Tsp Baking Powder
- ½ Tsp Vanilla Essence
- 2 Eggs
- 150g Golden Caster Sugar
- 2 Tbsp Light Muscovado Sugar
- 2 Tbsp Icing Sugar
How to make crackle cookies…
In a microwave bowl put the butter, coffee & chocolate in and then melt the mixture in the microwave. I like to only pop it on for ten second, stirring and repeating. Now if you don’t have Azera coffee, then make coffee from ground beans. Do not use any other instant coffee. I won’t forgive you if you do. Then let the mixture cool while you do the other steps.
In a blender whiz up all the nuts, flour, salt, cinnamon, paprika and baking powder to a flour like texture. Don’t worry too much about lumps, I quite like a big hunk of nut every now and then. Feel free to change up the nut rations or types, as long as it’s 100g worth.
Now in a big bowl whisk up the eggs and caster sugar until it’s pale & smooth.
You are finally ready to fold all the dry and wet ingredients together.
When it’s all combined, cover the bowl in cling film and pop in the fridge for the minimum of an hour or overnight if you wanted.
When you are ready to bake, put a baking sheet on a baking tray and preheat the oven to 160 c. Put the Muscovado sugar in one bowl and the icing sugar in another bowl. Then scoop out a blob of the cookie mixture and roll into a ball, then roll the ball in the Muscovado sugar. Now roll it again in the icing sugar and finally put the cookie on the baking tray, squish the ball down a bit and then do it all over again.
If you do big ones like me you’ll get ten-ish. In my opinion cookies shouldn’t be neat, cookies are about comfort so I’m very haphazard with it all, I encourage you to be too. Now pop in the oven on a middle shelf for 15-20 minutes.
Let them cool and firm up a bit but in all honesty I always scoff one or two while they are warm.
Now the great thing about these crackle cookies is because they are so gooey they don’t go stale and if they don’t go all at once they will keep for a couple of days.
Chronically Lea 