Chocolate orange crinkle cookies
Becky Excell
MAKES 12
• 60g cocoa powder
• 60ml vegetable oil
• 1 tsp orange extract
• 200g caster sugar
• 2 eggs
• 175g gluten-free plain flour
• ¼ tsp xanthan gum
• 1 tsp gluten-free baking powder
• 50g icing sugar
AS SEEN ON Christmas Kitchen
1 Sift the cocoa powder into a large bowl then add the oil , orange extract and sugar . Mix using a spatula until well combined – it should be very thick at this point . 2 Crack in the eggs one at a time and mix between each addition until combined . I do this with my electric hand mixer , but it ’ s more than doable by hand . Add the flour , xanthan gum and baking powder , then mix until it all comes together to form a soft dough . Cover the dough and chill for 1 hr to firm up . 3 Heat the oven to 190C / 170C fan / gas 5 . Line two large baking trays with baking parchment . Remove the chilled dough from the fridge and put the icing sugar in a small bowl . Take small pieces of dough ( I weigh each portion out individually to 45g ) and roll each one into a ball . Next , roll each ball in the icing sugar and place on the prepared baking trays , leaving room between each ball for them to spread . 4 Bake for 10-12 mins until the cookies have a lovely cracked effect on top . Remove from the oven and allow to cool on the baking trays for a few minutes , before transferring to a wire rack to cool completely .
Book Credit : Gluten Free Christmas by Becky Excell ( Quadrille )
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