Gingerbread Crinkles
Last Updated on
ingredients
180 g granulated sugar 120 g plain flour 60 g quality cocoa 60 ml oil 1 pk eggs 1 tsp gingerbread spice 1 tsp baking powder salt 100 g powdered sugar for coating 2 tbsp granulated sugar for coating
progress
Scented cracked biscuits
1.
Place the oil and sugar in a bowl and beat with a mixer. Add the cocoa , eggs and mix everything together again.
2.
In a separate bowl, mix the flour, gingerbread spice , salt and baking powder. Add to the cocoa mixture and mix thoroughly. The mixture is quite thick and it is easy to mix, but this is exactly how it should be.
3.
Cover with cling film and place in the fridge for at least 4 hours.
4.
After resting, form balls about 3 cm in size, first roll in granulated sugar and then in icing sugar ( you can also press them a little to make the icing sugar stick better)
5.
Place on a baking sheet lined with parchment paper ( not very close together) and bake at 180C for 12 minutes.
