Chocolate California Prune Crinkle Cookies
We’ve been back in the test kitchen with our California Prunes, and have created these delicious chocolate crinkle cookies. We’ve swapped out some of the sugar for prune purée, which allows us to keep the classic icing sugar coating. California Prunes have helped reduce the sugar, but still keep the sweetness of these little treats.
Makes: 30-40 biscuitsPrep Time: 45 minutesCook Time: 8-10 minutes
- 60g cocoa powder
- 140g caster sugar
- 90g California Prune purée
- 2 eggs
- 30ml vegetable oil
- 200g plain flour
- 1tsp baking powder
- 60-70g icing sugar
- In a bowl whisk together the cocoa powder, caster sugar, California Prune purée, oil and eggs, until everything is well-combined.
- Sieve the plain flour and baking powder into the chocolate and California Prune mixture and mix with either a clean hand or wooden spoon, until it forms a dough.
- Take a teaspoon of mixture, roll into a ball and place on a baking tray lined with baking parchment. Repeat until all the mixture has be used (there should be between 30-40 balls.
- Place in the fridge for 30 minutes to firm up.
- After 30 minutes preheat the oven to 190C /Gas 5.
- Take the cookies out of the fridge and roll each cookie in icing sugar, coating them well.
- Space the cookies evenly on the tray, giving enough space around each cookie.
- Place in the oven for 8-10 minutes.
- Remove from the oven and allow them to cool. They will firm up as they cool.
Serving suggestion: Enjoy with a cup of tea
Helfpul tip: In case you’re not too sure how to make California Prune purée, simply cover 100g California Prunes with hot water and leave to soak for approximately 30 minutes, then blitz in a blender until smooth. Add more water to get the consistency you like.