Easter crinkle cookies
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makes 15
Easy
Prep: 20 mins
Cook: 10 mins
plus 1 hr chilling and cooling
A star rating of 3.6 out of 5.3 ratingsRate
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Bake a batch of these simple but delicious Easter crinkle cookies topped with seasonal treats. These bites are perfect for sharing with friends
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
30g cocoa powder
sieved
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100g caster sugar
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2 tbsp vegetable oil
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1 egg
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90g plain flour
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½ tsp baking powder
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25g icing sugar
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15 Easter chocolates
a mixture of white and milk chocolate
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Nutrition: per serving
- kcal143
- fat6g
- saturates3g
- carbs20g
- sugars15g
- fibre1g
- protein2g
- salt0.09g
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Method
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step 1
Line a large baking tray with baking parchment and set aside. Whisk the cocoa, caster sugar, oil and egg together in a bowl until smooth. Sieve over the flour, baking powder and a small pinch of salt, then mix well to make a soft dough. Wrap and chill for 1 hr to firm up slightly.
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step 2
Heat the oven to 190C/170C fan/gas 5. Sieve the icing sugar into a shallow bowl. Roll the chilled dough into 15 even-sized balls (about 20g each) using your hands. Roll the dough balls in the icing sugar, then arrange on the prepared baking tray, evenly spaced apart. Bake for 9 mins, then press an Easter chocolate into the middle of each cookie, alternating the flavours, and bake for 1 min more. Leave to cool completely on the tray – the cookies will firm up more as they cool. Will keep in an airtight container for up to three days.
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A star rating of 3.6 out of 5.3 ratings
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