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Chocolate and Icing Sugar Crinkle Cookies
These dense, fudgy chocolate cookies stand out for their icing-sugar crust, which cracks open as they bake. The Crousty Party presses the soft dough into three logs to slice into equal portions, a much faster method than rolling 30 balls by hand.
- Total time
- 27 min
- Prep
- 15 min
- Cook
- 12 min
+ Tupperware MicroCook Pitcher, Tupperware Speedy Chef, Tupperware Mixing bowl, Tupperware Silicone baking sheet
Ingredients
Method
Break the chocolate and butter into the Tupperware MicroCook Pitcher 1 l and melt for about 1 minute 30 seconds at 600 W. Leave for 2 minutes, then smooth with the silicone spatula.
Whisk the eggs with the caster and vanilla sugars in the Tupperware Speedy Chef until pale and doubled in volume. Stir in the melted chocolate and pour into the Tupperware Mixing Bowl 3.5 l.
Combine the flour, baking powder and salt, then sift them gradually over the chocolate mixture, stirring to a smooth, fairly stiff dough.
Set the oven to 180 °C (350 °F), fan setting. Fill the Tupperware Crousty Party fitted with the 3-round insert and press to form three logs.
Dust the spatula with icing sugar and cut the logs every 1 or 2 marks. Roll the pieces in icing sugar and space them out on the Tupperware Silicone Baking Sheet set on the cold oven rack.
Bake for about 10 minutes and leave to cool on the sheet; the centres firm up as they cool.
