The other day i actually ventured out into the big world of baking and made some ‘Peanut Chocolate Crinkles’. These biscuits were a mix of cookies and brownies, but truth be told, mine were edging more towards the cookies (due to a few too many minutes in the oven, Doh!!!) They were a rich, but not bitter, chocolate biscuit, with roasted peanut scattered throughout.
These little gem's are dropped into a bowl of icing sugar before being baked for 10-15 minutes. Meaning that when the biscuit cooks it bursts open creating a cracked layer of icing sugar with rich chocolaty centre which visually looks really impressive.
I stumbled across this recipe on Edd Kimber’s food blog, where he advises that he originally took this recipe from Bill Yosses ‘The Perfect Finish’.
If you want the recipe for youself, please visit Edd’s page http://www.he-eats.com/ (Edd was the well deserved winner of The Great British Bake Off, for those who recognise the name but can’t quite place him).
I’m thinking of adapting this recipe slightly, purely for my own tastes. I want to add more peanuts than recommended, and i want to also try dropping the mix into the chopped nuts as opposed to the icing sugar. We are hosting a pink day in work on the 29th to promote/raise money for breast cancer – it is, after all, breast cancer awareness month. In keeping with this theme of pink all items on the day will need to have some element of pink in them. I’m going to be baking cupcakes (chocolate/vanilla, pics to follow) and these crinkles. I will again be tweaking the method of these by letting the chopped nuts soak in pink food colouring prior to being rolled on the outside (i also found out rather excitingly, that if you freeze the batter, they don’t freeze solid, and if you fancy a sneaky treat you can eat the batter raw out of the freezer....obviously the mix has raw egg in it, so not appropriate for pregnant ladies).
Happy Baking!!
Toni - T-Cake
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