Raspuknuti Keksići – Croatian Dark Chocolate Crinkle Cookies
Raspuknuti Keksići - Translated as ‘Break up Biscuits’ referring to the crinkle look on the top of the cookies, these Croatian Dark Chocolate Crinkle Cookies- are amazingly easy to make, and both rich in flavour and dense in texture.
It’s the dark 70% chocolate that gives the depth of flavour, but it’s the quick bake that sends these over the edge, putting them on my top ten cookie list.
Make these cookies when you’re expecting people to descend on you, that’s what I do!
In my family, when everyone arrives I aways like to have something chocolate around.
With an older sister who’s a self-confessed chocaholic, I’d be silly not to have something to have with a nice cup of tea after she’s driven for three hours to come to stay.
These are perfect!
When it comes time to rolling in the icing sugar just before baking, don’t skimp.
When in the hot oven, most of the icing sugar melts into the cookie leaving behind a sweet coating, something else to love about this sweet treat.
I know the bake time isn’t very long, but don’t add minutes to the cooking time, the cookie is supposed to be firm and heavy when bitten into.
Go on, give it a go and enjoy your sweet life!
Very chocolatey and a wonderful dene texture
What You Need
200g Plain Flour
200g 70 % Dark Chocolate – See Tip Box
50g Salted Butter
100g Soft Brown Sugar
2 Large Eggs
1 Tsp Vanilla Extract
½ Tsp Baking Powder
Icing Sugar for rolling
After setting in the fridge the mixture should be very firm
How It’s Done
Melt the butter and chocolate together, give it a good stir and then leave to cool to room temperature
Beat the eggs and sugar together until very light in colour and fluffy - Don’t rush this – See Tip Box
In a separate bowl, mix the flour and baking powder together then add both the egg mix and chocolate mix to the dry ingredients and gently stir to combine.
Place the chocolate dough in the fridge to set up – approx. 40 mins.
Heat the oven to 180c
Pour some icing sugar into a bowl
Cover a couple of baking sheets in non-stick baking parchment
Once the dough has set, break off golf ball sized pieces and form them into balls.
Roll the balls in the icing sugar and place them onto the prepared baking sheets - Space them around 5cm apart
Press the balls a little flat on the top
Place the filled sheets in the hot oven and bake for 12 minutes.
Let the cookies cool on the tray before serving
Store in an air tight container
Roll the dough into balls, no larger than a golf ball, then roll in icing sugar and press a little dent in the top
Lots of icing sugar and ready for the hot oven
Tip Box
Beat eggs and sugar – Take time to beat these together, the end result should be voluminous, a very light colour and fluffy.
Chocolate – Using a 70% dark chocolate means that the finished cookies are rich and decadent.
Baked with a layer of melted icing sugar all over the outside of the cookie
