Chocolate crackle cookies

Author: Irina Khasanova

Pastry Chef and Patisserie Owner (Kazan)

INGREDIENTS
All-purpose flour 150 g
Caster sugar 200 g
Cocoa powder 60 g
Baking powder 8 g
Salt 1 pinch
Vanilla sugar 1.5 g
GRANDPRO Cake margarine (softened at room temperature) 60 g
Eggs 100 g (2 pcs)
Powdered sugar for sprinkling

COOKING

In a bowl, mix all the dry ingredients.
Whip softened GRANDPRO Cake margarine.
Add eggs to the whipped margarine one at a time, beating well until the mixture is combined.
In several steps, add a mixture of dry ingredients, stirring until combined.
Cover the dough with foil and refrigerate for 1−2 hours.
Shape the chilled dough into balls of 40 g each and roll them in powdered sugar.
Bake in a preheated to 180 °C oven for 12 minutes.
At the end of baking, slightly press down the cookies with a glass.

INGREDIENTS
All-purpose flour 150 g
Caster sugar 200 g
Cocoa powder 60 g
Baking powder 8 g
Salt 1 pinch
Vanilla sugar 1.5 g
GRANDPRO Cake margarine (softened at room temperature) 60 g
Eggs 100 g (2 pcs)
Powdered sugar for sprinkling

COOKING

In a bowl, mix all the dry ingredients.
Whip softened GRANDPRO Cake margarine.
Add eggs to the whipped margarine one at a time, beating well until the mixture is combined.
In several steps, add a mixture of dry ingredients, stirring until combined.
Cover the dough with foil and refrigerate for 1−2 hours.
Shape the chilled dough into balls of 40 g each and roll them in powdered sugar.
Bake in a preheated to 180 °C oven for 12 minutes.
At the end of baking, slightly press down the cookies with a glass.

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