“I’m always looking for quick and easy recipes to make for Christmas parties and presents. These biscuits are based on a Mexican recipe I found that I deleted the chilli and spices and added Christmas mince. They turned out so well I’ve had requests to make more. (Mainly from my husband) I love the texture of the crinkle and on the outside which is achieved by rolling them in icing sugar. Enjoy!”
(Photos by Gary Corbett)
- 450g plain flour
- 80g dutch cocoa powder
- 300g sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 2 tsp baking powder
- 1 tsp salt
- 4 eggs
- 1/2 cup vegetable oil
- 300g Christmas mince (Recipe on “Christmas Mince Pies” post)
- Icing sugar to roll balls in
- Combine flour, cocoa, sugar, cinnamon, ginger, baking powder and salt in a bowl and mix well.
- Beat the eggs with the oil, then stir in the Christmas mince.
- Add the wet ingredients to the dry and beat until combined.
- Refrigerate for 30 minutes (this makes them easier to roll)
- Put icing sugar into a small bowl.
- Roll golf ball sized balls in your hand then roll then in the icing sugar until covered. shake off the excess and place on a parchment lined baking tray. (You can press them down slightly so they won’t roll around but don’t flatten them out. They will keep their ball-shape once they’re cooked.)
- Bake in a 180 degree C oven for 10-12 minutes or until the crackle patten has emerged.