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Cracka-Lackin* Crackle Cookies!

August 9, 2015

cracklecookies

When my boys were really little we would line up at the kitchen bench and roll and roll and roll. I would be at the head; portioning out the mix, my youngest would be in the middle rolling the walnut sized balls; whilst my elder boy would do the rolling in icing sugar and flattening out. As a pottery teacher in a previous life (who taught kids and adults for many years), I took for granted the fine-motor skills my kids were developing. In my pottery teaching days, I was often shocked how difficult it was for some of my students to roll a perfectly round ball or a lovely smooth sausage of clay. There’s a lot to be said for getting kids in the kitchen to cook!

crackle cookiesThe secret in these dense and chewy cookies is using a good quality cocoa or cacao powder. I have almost halved the sugar from my original recipe so using a good quality cocoa makes a big difference. Add some stevia if you prefer them sweeter. Be sure not to over bake them, they should be set around the edges, with a nice crackle top but still be soft in the middle so they stay tender when they cool down.

Being gluten-free, the almonds keep them moist and add some protein to these tasty morsels. Feel free to use pecans or cashews too.

 

Intensely chocolatey and brownie like, these cookies are still a winner in my house and are fun to make – although 15 years later, the novelty of helping me make them has worn off for the boys!

50g raw sugar**

110g buckwheat

90g raw almonds

100g rapadura sugar

40g cacao powder

A few drops of stevia to taste (optional)

20g tapioca flour + 20g tapioca flour

1 teas baking powder

A big pinch cinnamon

¼ teas salt

10g honey or brown rice syrup

70g butter or ghee

2 eggs

Pre-heat the oven to 170°C.

Mill the raw sugar in the TM for 10 seconds. Add the 20g tapioca flour and set aside on a plate. ** Or alternatively use pre-made icing sugar.

Mill the buckwheat on SP 9 for 20 seconds. Add the almonds and mill for a further 20 seconds.

Add the cacao, 20g tapioca flour, baking powder, cinnamon, salt and butter and mix on SP 5 for 10 seconds. Add the honey & eggs and continue to mix until a glossy ball forms. Roll tablespoonfuls into a ball and then roll them in the sugar/tapioca mix*** and flatten slightly so you get a good crust coating them. Place on a lined tray, crust side up and bake for 9 – 12 minutes. I cook mine in my oven for 9 minutes exactly! They are yummy warm but I also think that they improve after a few days too, which makes them great for school lunch boxes.

*I can’t write this post without credit to a fellow blogger friend of mine Tania Hubbard of the mighty Gluten-free Grain-free Company from whom I nicked the funny term “cracka-lackin”! She is such a lovely lady and uses it all the time! Go visit her page here.

***If you were feeling really conscientious, you could roll these in just plain tapioca to give the crackle effect without the extra sugar,…. just sayin’!

3 Comments leave one →
  1. August 9, 2015 1:37 pm

    Oh Sarah, I cringed thinking I was one of those adult students who couldn’t roll a nice shaped sausage of clay. 😀. I do agree with you on the cocoa front. It certainly makes a difference to taste and colour. I do enjoy using cacao powder now.

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