Hello,

First, we’d like to thank you all for subscribing. We hope you get some enjoyment from the offers and recipes we’ll be sharing with you all.

Before we had our little bakery on Patrick Street, we did markets every weekend (some of you may have even visited us at Kilruddery market) and supplied several cafes around Dublin (and 1 in Longford!) with traybakes and healthy bites. Those were the days when we thought getting up at 5am was tough, now that’s considered a lie-on!

We had a few different cookie recipes for the cafes, but the most popular was the one we’re going to share with you guys.

They are our ‘Chocolate Crinkles’. Can add to the flavour with coffee, mint, orange...whatever takes your fancy! But you can’t beat plain oul chocolate:)

Don’t forget to share and tag us on your pics on instagram of the finished cookie or a face full of chocolate! Or bring us a sample, we never refuse a cookie that’s handed to us:)

So stick on the oven, an apron and the kettle and get baking!….

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Chocolate crinkles

Ingredients:

  • 233g flour

  • 113g unsalted butter

  • 226g bittersweet chocolate (the better the chocolate, the better your crinkles will taste. We use 54% cocoa content Callebaut chocolate but you can use almost all chocolate just please, please avoid the cheap coating chocolate!!!)

  • 134g sugar

  • 2g baking powder

  • 3 large eggs (153g)

  • 2 tsp vanilla sugar

  • pinch salt

  • icing sugar for coating

Method:

Place the chocolate and butter in a small saucepan or microwave-safe bowl, and heat or microwave till the butter melts. Remove it from the heat, and stir until the chocolate melts and the mixture is smooth. 

In a separate bowl, beat together the sugar, eggs, vanilla. Stir in the chocolate mixture, (this is the time to add your flavour if you fancy, a teaspoon of instant coffee or mint flavouring but you can just add the zest of a full orange) baking powder and salt, then the flour. Chill the dough for 2 to 3 hours, or overnight; it'll firm up considerably. 

Shaping: Put about a cup of icing sugar into a shallow bowl. Using a teaspoon-sized cookie scoop, a spoon, or your fingers, scoop out heaping teaspoon-sized portions of the dough; they should be roughly 4 cm in diameter. If you’d like to be precise, weigh them (20g/each). Drop the dough balls into the icing sugar as you go. Shake and toss the bowl to coat the balls with the sugar.

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Baking: Place the coated dough balls on parchment-lined baking sheet, leaving about 4-5cm between them. As the cookies bake, they'll flatten out and acquire their distinctive "streaked" appearance. Remove the cookies from the oven, and allow them to cool on a wire rack.

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Makes about 36 (20g dough/each)


Baking temperature:

170 Celsius (approx. 12 mins)

Don’t forget to share the results with us. You can send them in by email or simply upload it to your Instagram account and tag us @strudelbakery