Chocolate Baking Dessert

Christmas native-spiced crinkle biscuits

Name: Native Christmas cookies recipe
Yield: 34
Ingredients: 120g plain flour; 135g cocoa powder; 1 tsp baking powder; 1 tsp ground wattleseed; 1 tsp ground cinnamon myrtle; 1 tsp ground hibiscus (see notes); 1/2 tsp ground strawberry gum, plus 1 tsp extra; 400g caster sugar; 240g unsalted butter, softened; 1 vanilla bean, split, seeds scraped; 2 large eggs, at room temperature; 110g white sugar; 120g icing sugar

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Christmas native-spiced crinkle biscuits

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by Nornie Bero

Dec 15, 2024

"You can make the dough in advance and pop a few scoops of mix in the oven on Christmas morning." - Nornie Bero

120g plain flour
1 1/3 cups (135g) cocoa powder
1 tsp baking powder
1 tsp ground wattleseed
1 tsp ground cinnamon myrtle
1 tsp ground hibiscus (see notes)
1/2 tsp ground strawberry gum, plus 1 tsp extra
400g caster sugar
240g unsalted butter, softened
1 vanilla bean, split, seeds scraped
2 large eggs, at room temperature
1/2 cup (110g) white sugar
1 cup (120g) icing sugar

Method

1.

Whisk the flour, cocoa, baking powder, spices and a pinch of fine salt in a large bowl until thoroughly combined.
2.

In a stand mixer fitted with the paddle attachment, beat caster sugar, butter and vanilla seeds on high speed for 5 minutes, or until pale and creamy. Add eggs, one at a time, mixing until creamy and smooth. Add flour mixture and beat on low speed until just combined. Chill dough for at least 1 hour to firm up.
3.

Preheat oven to 180°C/160°C fan-forced. Line 4 baking trays with baking paper (or see notes).
4.

Place the white sugar in a medium bowl. Sift the icing sugar into a large bowl. Add extra 1 tsp strawberry gum to the icing sugar and whisk to combine.
5.

Roll heaped 1 tbs measures of dough into balls. Working in batches, coat balls with white sugar, tossing to fully coat, then repeat, coating balls in icing sugar mixture. Using 2 forks, lift balls onto prepared trays, leaving 5cm space between each (see notes). Bake for 15 minutes, or until crinkled and still slightly moist in the centre. Cool on trays.

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Recipe Notes

You can replace the ground hibiscus with ground cranberry powder (from health food stores) or freeze-dried raspberry powder (from supermarkets). Biscuits will spread while baking, so they need to be arranged with enough space between each. If you don’t have 4 trays, you’ll need to work in batches. Using the baking paper, carefully slide the baked warm cookies onto a wire rack to cool so you can reuse the tray. Once cooled, biscuits will keep in an airtight container for up to 5 days.