Chocolate ginger and pecan crackle cookies
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Total Time: 42 minutes
- Yield: 28 - 30
Ingredients
- 3 large egg whites
- 100g dark chocolate chips
- 60g crystallised ginger, finely chopped
- 100g pecans, roughly chopped
- 280g ground almonds
- 280g caster or fine sugar
- 40g cocoa
- 1 tsp almond essence
- 1½ tbsp water
- 70g icing or confectioners sugar for rolling
2 large baking trays lined with baking paper
Instructions
- Preheat the oven to 170C/150C fan/325F.
- With an electric whisk, beat the egg whites until they are stiff (this means you can pull your whisk out of the mixture and the shape that is left remains, is still, and doesn’t collapse back into the mixture. You can also test this using the traditional method of turning the bowl upside down although my method is a little less risky.)
- Add to the bowl the chocolate chips, ginger, pecans, ground almonds, caster sugar, cocoa, and using a metal spoon stir until the mixture is just combined. You want to keep the cookies as light as possible so don’t over mix.
- Now add the almond essence and water and stir again.
- Spread the icing sugar on a plate. Spoon a teaspoon of the almond mixture into your hand and form a ball. Roll it in the icing sugar and place onto the lined baking tray. Make sure there is space around each cookie as they spread during cooking.
- Bake for 17 minutes or until your can see large dark brown cracks in the cookies. The cookies will still be tacky inside. Remove from the oven and leave to cool on the paper for 10 minutes. Then gently remove onto a cooling rack.