These scrumptious Jaffa Crackle Cookies remind me of magical snow-covered fields and will make such a pretty addition to your holiday table - or really any occasion where you want to create that little bit of nostalgia or the feeling of a winter wonderland on your very 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 since baking these 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) that I find it hard or even necessary to wait for them to come up to room temperature but ideally, yes you should be patient and eat them after they have been out of the freezer for a little while!
These will easily keep in the freezer for a couple of months so if, like me, you plan a cooking up a holiday feast, having the convenience to bake and keep ahead of time is a great time saver and stress reliever so you aren't doing everything last minute!
Where would we be without the Mum's and the Woman's Weekly! I must thank them both! Mum gave me this recipe via the magazine years ago and it has taken me until recently to try out this recipe. I didn't change much but I bumped up the fresh orange rind just a bit more from the original recipe and I just love the Jaffa-like taste and freshness that the orange rind brings to these cookies they are almost dessert like cookies 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.
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!
YOU WILL NEED
200g | 7 ounces dark chocolate chopped
40g | 1.4 onces | 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
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
2 tablespoons cocoa powder
130 | 4.5 ounces | 1/2 cup icing sugar/powdered sugar (use more if you need to)
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 30 COOKIES