Ruby Chocolate Crinkle Cookies

Pre-heat oven 180°C (350°F). Line a cookie sheet with baking paper.
Melt ruby chocolate in a glass bowl in the microwave until melted. Melt in 30 second intervals, stirring in between each 30 seconds in the microwave. Set aside.
Place butter, sugar and vanilla in a bowl for a stand mixer, or in a large bowl is using electric hand beaters. Cream for 8 minutes or until the mixture is pale and creamy.
Add eggs one at a time, beating well after each addition. Continue beating mixture until it is plate and creamy.
Sift flour, baking powder and beetroot powder (if using) into the creamy butter mixture. Continue beating until well combined.
Add melted ruby chocolate to the cookie mixture. Beating until well combined and a smooth dough forms.
Place caster sugar (superfine sugar) in a bowl and place icing sugar (confectioner's sugar) in another bowl.
Roll walnut sized pieces of dough into a ball. Cover dough ball thoroughly with caster sugar. Then cover the dough ball thoroughly with icing sugar. Place dough ball on prepared cookie sheet leaving enough room for spreading, around 5cm (2 inches).
Repeat until you have filled your cookie sheet with dough balls.
Place cookie sheet into the oven on the middle shelf and cook for approximately 12 minutes or until the cookies have spread and cracked, and the edges are golden brown. Once cooked remove from oven and leave to cool on cookie sheet.
While cookies are in the oven baking, prepare another lined cookie sheet with dough balls. Prepared the same way as your first batch of cookies.
Once the first batch of cookies are out of the oven and cooling, place your next tray in the oven to bake. Only bake one tray at a time. Repeat until all cookie mixture has been used.
Once cool keep them in an airtight container. They are best on the day of baking but will survive a week stored in an airtight container.

Ruby Chocolate Crinkle Cookies

Ingredients

Sugars to roll cookies in

Instructions

Notes

Nutrition