Friday 21st December 2018
I’m finally finished for the term and I am so excited to be going home! Honestly, this term has been so long and I cannot wait to have 2 weeks off. 2 weeks filled with family, food and festivity.
I am currently sitting on the train, listening to some Mariah Carey, really getting into the Christmas mood. I’ve found that my Christmas mood has been lacking a little, however I’ve decided that that’s because lectures and learning objectives have been holding me hostage and consuming my life.
But right now, I’m not going to worry about any of that. They can be a problem for future Sarah. Yeah, they’re her problem…
So, I have seen crinkle cookies many times before, but for the last month or so, I have been seeing them everywhere which, of course, made me want to try my own.
Oh my goodness guys, these are literally the best things ever. They are so fudgy and chocolatey and just so dang good. My flatmate and I ate the majority of a tray of these when I made them last Friday. We literally just sat there in the kitchen, surrounded by fairy lights, eating these cookies. It shows you how exciting my Friday nights are but honestly, it was perfect so I was very happy.
These are honestly the fudgiest cookies every, that I don’t even know if I should call them cookies. I’m not really sure what they are, but they are almost brownie like in texture and aren’t too sweet, even with the icing sugar on them.
Even though I’m pretty sure that I inhaled most of the icing sugar off them, and got the other half in my hair or down my top…
Someone told me today that they looked a little like the lumps of coal that you would get if you had been bad at Christmas, which I do have to agree with. Except they are a much tastier version of coal. A lot tastier. Not that I’ve ever eaten coal but I don’t think I ever want to, to be perfectly honest.
These are super simple and are honestly so good and would be the perfect addition to any gathering this Christmas!
Makes 24 Cookies
Ingredients:
70g Cocoa Powder
170g Caster Sugar
60ml Vegetable Oil
2 Eggs
120g Plain Flour
1Tsp Baking Powder
1Tsp Vanilla Extract
70g Icing Sugar
Method:
- In a bowl, mix the cocoa powder, the caster sugar and the vegetable oil together until it forms a crumb like mixture.
- Beat in the vanilla and the eggs until it is a smooth consistency and then mix in the flour and the baking powder, until it is a smooth dough.
- Cover the bowl with clingfilm and allow the cookie dough to rest in the fridge for a couple of hours.
- Once the dough has rested, preheat the oven to 170°C Fan/Gas Mark 4 and line 2 baking trays with parchment paper.
- Roll a tablespoon of the dough into a ball, doing this for all the dough and setting them aside on the baking trays.
- Once all the dough has been rolled into balls, roll them in the icing sugar until they are coated all over.
- Place the crinkle cookie balls on the baking sheets, leaving about 3cm between the balls. Gently press down on the balls with the heel of your hand, until they are slightly flattened (but still quite thick).
- Bake the crinkle cookies for 10 minutes. They will still be soft when you cake them out the oven but they will harden up slightly as they cool down.