These scrumptious Jaffa Crackle Cookies remind me of magical snow-covered fields and will make such a pretty addition to your holiday table.
Now apart from being extremely easy, the BEST part of this recipe is that you can bake and FREEZE it! I have to be honest, I have been guilty of actually eating them straight out of the freezer because they are so chocolaty and orangey (yes I Googled, it, it is a real word) but ideally, yes you should be patient and eat them after they have been out of the freezer for a little while!
The fact that you can keep these little choc/orange dreams in the freezer for a couple of months in advance is especially convenient and allows you to plan things easier so you aren't doing everything last minute AND makes a great emergency treat when unexpected guests visit.
So I must give due credit - where would we be without the Mum's and the Woman's Weekly! Thank you both. Mum gave me this recipe via the magazine years ago and it has taken me until recently to try out this recipe.
While I didn't change much I do prefer to use spelt flour, an ancient grain to traditional white flour and I did bump up the fresh orange rind just a bit more as I just love the freshness that the orange rind brings to these dessert-style cookies that are perfect to have with coffee after the perfect meal instead of chocolates. I also halved the amount of icing sugar used to top them as I wanted the maximum orange-chocolate flavor to come through but also the pretty pattern which comes via the icing sugar.
MY TIPS
A pair of disposable gloves make rolling the chocolate balls before baking much easier
These can be cooked and frozen several months ahead which makes it an ideal make-ahead recipe - make sure your container is well sealed/air-tight
These would make a lovely food gift idea for a chocolate lover!
A few minutes less will make these cookies more "fudge-like" while a slightly longer bake will make them more a traditional crisp cookie
YOU WILL NEED
200g | 7 ounces dark chocolate chopped
40g | 1.4 ounces | slightly rounded tablespoon unsalted butter at room temperature
90g | 3 ounces | 1/4 cup hazelnut spread
Finely grated orange rind of 1 whole orange
1/2 teaspoon mixed spice
2 eggs
1 egg white
110g | 3.8 ounces | 1/2 cup caster sugar
50g | 1.8 ounces | 1/3 cup spelt flour or plain flour/all-purpose flour/maida
2 tablespoons cocoa powder
130 | 4.5 ounces | 1/2 cup icing sugar/powdered sugar (use more if you need to)
METHOD
In a small non-stick pot add the chocolate, butter, hazelnut spread, orange rind and mixed spice and gently melt and combine all the ingredients over a low heat and set aside.
In a medium sized mixing bowl beat the eggs, egg white and sugar until thick and fluffy.
Gently fold the slightly cooled chocolate mixture into the egg mixture until well combined and then fold in the flour and cocoa until well combined.
Cover and place in the fridge for 1-2 hours or until firm and workable.
Preheat your oven to 180C/350F and line two baking trays with baking paper.
Sift your icing sugar into a medium sized bowl.
Wear your disposable gloves if you have them and take a tablespoon of the firmed up chocolate mixture, roll into a ball between your hands and toss into the icing sugar ensuring it is fully coated and then place onto the baking tray.
Continue this process until all the mixture is used leaving a gap of around 3cm /just over an inch between the cookies to allow for spreading.
Bake for 12 minutes or until firm. Remove from the oven and allow to cool on the trays or on racks. Enjoy once cooled or store in an airtight container in the fridge or freezer.
MAKES APPROXIMATELY 30 COOKIES
Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥