Rolo crinkle cookies

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Brrr – what a miserably cold week it’s been so far! In the past 24 hours alone I’ve been hailed on, rained on, blown around in the wind and felt as though my fingers would fall off from frostbite. And all in mild Auckland! I hope you’re all managing to keep warm and dry, and are nestling up for the winter months – especially those of you in far chillier climates!

Luckily there are lots of things to love about winter – woolly stockings, thick coats, electric blankets, fleecy pyjamas, and warm drinks all make my list. But even better, the winter weather is just made for baking – unlike during the summer months the oven warms the house to a pleasant temperature, the smell of treats baking makes the house smell amazing and there are never any issues with your buttercream wilting in the heat; perfect!

But if you ask me, there is one type of baking that winter is absolutely made for – biscuits. There’s nothing better than settling down in the evening with a hot drink and a freshly baked biscuit to enjoy while the wild weather whips about outside. So in honour of the southerly chill we’re experiencing I indulged in a bit of wintery biscuit baking, making something I think you’re really going to enjoy.

Rolo crinkle cookies – soft chocolate biscuits stuffed with Rolo chocolates before being rolled in icing sugar and baked. The Rolo melts ever so slightly in the oven, remaining largely intact to give each biscuit a beautiful caramel burst at its centre.

They’re absolutely delicious, totally moorish and dead easy to make.

While I love decadent crinkle cookies made with melted chocolate in the mixture (like these Bailey’s ones), this recipe only uses cocoa. The great thing? It really doesn’t need the chocolate – the biscuits are absolutely beautiful as they are – and it makes them much more affordable to bake, especially in large quantities.

After just 11 minutes in the oven the biscuits come out beautifully baked – big, puffy and cracked, they’re exactly what you imagine a crinkle cookie to look like. The only thing I noticed is that the icing sugar largely dissolved in the oven making them look less than pretty – nothing that a sprinkling of icing sugar couldn’t fix!

The finished biscuits are absolutely divine and didn’t last long in our house. They’re soft to the bite, rich and flavoursome without leaving you feeling too gluttonous even after eating several (phew). Unlike some biscuits, these last really well when stored in an airtight container so they’re great for tucking in lunch boxes. What more could you want from a winter biscuit!

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Ingredients

  • 1 ½ cups plain flour
  • 1 ½ tsp baking powder
  • ½ cup + 2 Tbsp cocoa
  • 140g butter, softened
  • 1 cup golden granulated sugar
  • ½ cup light muscovado sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 2 tubes Rolo chocolates
  • ½ – 1 cup icing sugar

Method

  1. Preheat oven to 175 degrees Celsius and line two baking trays
  2. Whisk together flour, baking powder and cocoa and set aside
  3. In a large bowl, cream together butter and two sugars until pale and fluffy
  4. Add eggs one at a time, mixing well between each addition. Add vanilla
  5. Gradually add dry ingredients and mix until just combined
  6. Scoop out a heaped tablespoon of mixture and roll into a ball. Flatten against palm of your hand and set a Rolo chocolate in the centre. Fold dough around Rolo and roll into ball.
  7. Roll each ball in icing sugar and place on baking tray
  8. Bake for 11 minutes or until biscuits appear cracked. Allow to cool on tray for 5 minutes before transferring to rack to cool
  9. Once cool dust with icing sugar before serving

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