Christmas-spiced red velvet crackle cookies
makes
26
It’s beginning to look a lot like Christmas! Kim Coverdale takes her cue from Santa’s colour scheme to create a vibrant red velvet cookie that's sure to make spirits bright.
Ingredients (9)
- 1 1/2 cups (225g) plain flour
- 1 tbs cocoa powder
- 1 tsp mixed spice
- 1/4 tsp bicarb soda
- 1 cup (220g) caster sugar
- 125g unsalted butter, melted
- 2 eggs, lightly whisked
- 1 tsp red gel food colouring
- 1 cup (120g) pure icing sugar, sifted
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Sift flour, cocoa, mixed spice and bicarb into a large bowl. Stir in caster sugar. Make a well and add the butter, eggs and food colouring, stirring until well combined. Chill for 30 minutes to firm up mixture.
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2.Preheat oven to 180°C. Grease 3 large baking trays and line with baking paper. Roll 1 tbs mixture into a ball, then repeat with remaining dough to make about 26 cookies. Toss balls, one at a time, in icing sugar until well coated. Place on prepared trays, 6cm apart.
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3.Pile more icing sugar on top of each ball (this will result in a thicker and more even sugar coating as the cookies spread out while baking). Bake for 16-18 minutes until cookies are just starting to firm up on top. Cool on baking trays for 5 minutes before transferring to a wire rack to cool completely.
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4.Serve or store in an airtight container for up to 3 days.
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