Chocolate Spelt Crinkle Cookies

These wonderfully crinkled black and white cookies have a very brownie-like texture and a stunning high-contrast appearance. They are so easy to bake and taste so good!

  • 165 g Spelt flour #630

  • 1/2 tsp Baking powder

  • 1/2 tsp Salt

  • 180 g Dark chocolate mocha beans

  • 4 tbsp Butter

  • 2 Eggs, at room temperature

  • 100 g Caster sugar

  • 1 tsp Vanilla extract

  • 40 g Icing sugar, sifted

  1. Preheat the oven to 165C/330F. Line two baking trays with paper. Whisk the spelt flour, baking powder and salt in a mixing bowl. Melt the Mocha chocolate beans and butter in a bowl over a small pan of simmering water until smooth. Cool slightly.

  2. Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the mocha chocolate mix and vanilla extract. Sift in the flour mixture and fold until combined. Cover the bowl with a plastic wrap and chill for 2 hours until firm, or up to overnight.

  3. Put the icing sugar in a small bowl. Shape the dough into 32 balls and roll in the icing sugar. Put them on the prepared baking trays 4-cm apart and press down lightly to flatten. Bake for about 12 minutes until the edges set. Let cool on the baking sheets for 5 minutes and then put on a rack to cool completely.

And last, sure not the least, I want to thank Alisha and Alison for passing on all these inspirational AWARDS to me! Thanks, my friends, for your continuous support and constant encouragement!

The Ardent EpicureAlison Trials
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