September 6, 2009

Recipe: The Better Crinkles

The Better Crinkles

Although I am very tempted to say that these crinkles are the "BEST", I believe people could still have a different take on what is truly the best. So, as I would say it, these crinkles are the "better" ones for three good reasons. First, it is so easy to make. An electric mixer would help, but I have made these with just a hand wire whisk several times already and it still came out well. Aside from that, all ingredients could be found in any bakery supply dealer, if not in local groceries. Plus, this recipe wouldn't require you to chill the cookie batter before shaping, as most recipes would. Secondly, the cost is relatively inexpensive. And you know what's coming next of course, the taste! Absolutely heavenly dark chocolate with a melt in your mouth texture makes it hands down, the 'better' crinkle.




Shortening - 127 grams
Sugar - 251 grams
Powdered Sugar - 168 grams
Salt - 6 grams
Glucose (melted) - 50 grams
Corn Syrup - 34 grams
Eggs - 134 grams
Baking Soda - 5 grams
Combani Vanilla Essence (to taste)


All Purpose Flour 335 grams
Baking Powder 13 grams
Bensdorp Cocoa Powder 120 grams


Scale at 150 grams, form into the shape of a log, then cut into 10 equal parts (15 GRAMS x 84 PCS.)

Form into balls, apply egg-white on the palm of your hand then re-ball and roll in powdered sugar. Place on a Silpat or wax paper.

Bake at 180 degrees Celsius for 6 - 8 minutes.
(Baking is done when cookies are already cracked)

* We used our products like Bensdorp Cocoa Powder, Combani Vanilla Essence and the Silpat for this recipe.


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