AS SEEN ON THE
AS ON SEEN THE
Christmas Kitchen
CHEF’ S TABLE
Becky Excell
Chocolate crinkle cookies
MAKES 12 COOKIES
Ingredients
• 60g cocoa powder
• 60ml vegetable oil
• 200g caster sugar
• 2 large eggs
• 175g gluten-free plain flour
• ¼ tsp xanthan gum
• 1 tsp gluten-free baking powder
• 50g icing sugar
Roll these butter- and gluten-free cookies in icing sugar before baking to achieve a beautiful, crackle-effect topping.
1 Sift the cocoa powder into a large mixing bowl. Add the oil and sugar and mix with a spatula until thick and combined.
2 Add the eggs one at a time, mixing after each addition by hand or with an electric whisk until smooth. Add the flour, xanthan gum and baking powder, then mix to form a soft dough. Cover and chill for 1 hour to firm up.
3 Heat the oven to 190C or 170C fan or gas 5. Line two large baking trays with baking parchment.
4 Place the icing sugar in a small bowl. Roll 45g portions of dough into balls, then roll each one in the icing sugar. Place on the prepared trays, leaving space between each for spreading.
5 Bake for 10 to 12 minutes until cracked on top. Leave to cool on the trays for a few minutes, then transfer to a wire rack to cool completely.
Book Credit: Gluten Free Christmas by Becky Excell
28 goodfoodshow. com