Chocolate crinkle cookies
A delicious treat for Advent: chocolate cookies with gold powder! And diabetics do not have to miss out, as our recipe uses Hermesetas Granulated.
Preparation
- Preheat the oven to 175 °C. Mix the butter and Hermesetas Granulated together to form a homogeneous mass. Beat the eggs into the mixture while whisking continuously. Add flour, cocoa powder, baking powder and salt and mix to a smooth dough.
- Shape around 22 small, round balls from the dough and place on a baking tray lined with baking paper. Lightly press the balls flat into cookie shapes and dust edible gold powder over the cookies. Bake the cookies in the oven for approximately 12-13 minutes, then remove them and let them cool on a wire rack.
Nutritional values per serving
343
kj
82
kcal
2
protein g
5.5
carbohydrates g
5.5
fat g
Ingredients for 22 servings
| 110 g | Butter, room temperature |
| 15 g | Hermesetas Granulated |
| 2 | Eggs, room temperature |
| 160 g | Wheat flour |
| 80 g | Sweetened cocoa powder |
| 1.5 tsp | Baking powder |
| 0.25 tsp | Salt |
| Edible gold powder |
