So sorry for the lack of posts this month of May, to say we have had a crazy month would be an understatement. Finding time to make meals for ourselves let alone the blog was so challenging that we have lived mostly on coffee and fried chicken. Am not proud of it, but desperate times call for desperate measures.
As promised earlier this month, I have a cookie recipe you guys. I have a tendency of trying out recipes that are visually appealing. I do not have such a sweet tooth but there is something warm and welcoming about freshly baked goodies, not forgetting how great your house smells when they are in the oven. Crinkle cookies or chocolate crinkles are beautiful and are bound to be a stunner served with afternoon tea. They are coated with confectioners sugar so they are quite sweet. I however, do not like the option of biting down on sugar, powdered or not, it’s just too sweet for me. So I embarked on getting a recipe that looks just as pretty but is a little forgiving on my teeth, that is how I came across this recipe. I have tried many variations of this recipe before but none was as successful as this one. Try it out and do not forget to share the images with us.
Reverse Crinkle CookiesPrint This
TOOLS & INGREDIENTS
Ingredients for the cookie dough
- 1/4 cup (60ml) buttermilk
Use mala or maziwa lala, trust me on this, or simply make a simple buttermilk substitute. To make a simple buttermilk substitute, add a tablespoon of vinegar or lemon juice to a cup of milk. Use it as you would buttermilk.
- 1/2 tablespoon golden syrup/corn syrup -> any invert sugar will work
- 1/2 teaspoon vanilla extract/essence
- 2/3 cup (115g) of chopped white chocolate
use one made with cocoa butter. Look for cooking white chocolate.
- 1 3/8 cups (195g) of all-purpose flour/pastry flour
- 1/4 cup (38g) of fine milk powder -> From no fat to full fat, any milk powder will work.
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 cup (56g or 1/2 stick) of unsalted butter, softened
- 3/4 cup (150g ) of granulated white sugar -> normal table sugar
I like to use refined white sugar here as opposed to cane sugar because it is finer so it dissolves more readily in to the butter. Refined sugar is also whiter so the cookies come out paler.
- 1 vanilla bean split lengthwise
You can use a teaspoon of vanilla bean paste instead or skip it altogether since we are still using vanilla extract.
- 1 large egg
Ingredients for the coating
- 5-10 Oreo cookies with the filling removed -> any chocolate sandwich cookies will do
-> Alternatively, you can use a few tablespoons of sweetened cocoa (drinking chocolate) or dutch processed cocoa.
- Preheat the oven. Conventional (without fan) – 375ºF / 190ºC | Convection (with fan) – 350ºF / 175ºC.
- Melt the Chocolate in a bain–marie. Fill a pot with around and inch of water then place the chopped white chocolate in a glass / stainless steel bowl over the pot. Ensure the bowl is larger than the pot and that the water does not touch the bottom of the bowl.
- Simmer the water, with the glass bowl on the pot while you gently whisk the chocolate until the chocolate is completely melted. Once melted, put the melted chocolate aside to cool.
- Grind your Oreos. If using Oreos or sandwich cookies, remove the filling from the Oreos with a butter knife. Simply slide in the knife under the filling and scrape it out.
- Grind your Oreos with either a grinder, pestle and mortar or simply put the cookies in a kitchen towel or zip lick bag and bash them with a rolling pin until you get a fine powder.
- Sift the flour, milk powder, baking powder and salt, then Stir with a whisk to aerate it a little bit.
- Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer or wooden spoon and whisk like we did on this recipe. If using a hand mixer simply add the ingredients to a mixing bowl.
- Split the vanilla bean lengthwise and scrape the seeds out of the pod and put into the butter and sugar.
- Cream the butter together with the sugar and vanilla seeds on medium speed until light fluffy.
- Add the egg to the butter and mix well before adding in the melted chocolate and mixing to incorporate.
- Add a third of the dry ingredients to the butter mixture and gently fold in.
- Add half the buttermilk mix to the butter mixture and gently beat to incorporate. Repeat with another third of the dry ingredients, the remaining buttermilk mixture and ending with the dry ingredients. Gently mix after every addition. Scrape the bowl if necessary.
- Scoop around a tablespoon of the dough with a spoon or ice-cream scoop and roll into a ball with your hands.
- Roll the cookie dough ball in either drinking chocolate, dutch processed coacoa or ground Oreos, till fully covered (do not worry if they are not perfect they will spread out and make pretty circles in the oven).
- Bake for 10-12 minutes until the bottom edges of the cookie start to look golden brown.
- Let the cookies cool down and set a little before serving.
-Do not over mix the dough. This make the cookies tough and no-one likes a tough cookie. Mix until just combined.
-Roll the cookie dough with wet hands this ensures that the cookie dough does not stick to your hands.
-If you want your cookies not to spread as much refrigerate the dough for 4-6 hours. The cookies will be much thicker.