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Crinkle cookies with BAM Ruby chocolate

Crinkle cookies with BAM Ruby chocolate

Name: Crinkle cookies with BAM Ruby chocolate
Prep time: 30 min
Total time: 30 min
Ingredients: 65 g sugar; 200 g all-purpose flour; a pinch of salt; 5 g baking powder; 25 g BAM almond flour; 50 g butter; 50 g BAM Ruby chocolate drops; 1 teaspoon BAM vanilla paste; 1 egg; 1 teaspoon BAM raspberry topping (optional); powdered sugar

(1)

Preparation time: 30 min
Difficulty:
Number of ingredients: 11

Chocolate Crinkle Cookies are very tasty and quite soft. They are so easy to prepare that even children can help prepare them. This time we have added BAM Ruby chocolate, which is taking the world of pâtisserie by storm with its natural pink color, which comes from a special variety of cocoa beans, and its fruity and sour taste. The fruity and sour taste of the Chocolate Crinkle Cookies also goes well with the BAM Raspberry Topping, which can be used as a filling for the Ruby Chocolate Crinkle Cookies.

BAM tip: For even more color, you can also add freeze-dried fruit powder to the chocolate crinkle cookies or mix freeze-dried fruit into the batter.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Ingredients for the cookies:

65 g sugar
200 g all-purpose flour
a pinch of salt
5 g baking powder
25 g BAM almond flour
50 g butter
50 g BAM Ruby chocolate drops
1 teaspoon BAM vanilla paste
1 egg
1 teaspoon BAM raspberry topping (optional)

decoration:

powdered sugar

Nutrition / serving

Energy Value	344 kJ / 82 kcal
Fats	3,1 g
of which saturated fat	1,6 g
Carbohydrates	11,6 g
of which sugars	5,8 g
Dietary Fiber	0,4 g
Proteins	1,5 g
Salt	0,1 g

Instructions:

preparation process:

In a bowl, mix 200 g of flour, salt, baking powder and almond flour. Heat the chocolate and butter over a water bath. Then in a separate bowl, beat the eggs and sugar with a mixer for about half a minute. Add the vanilla paste and BAM Raspberry Topping (optional). Mix on high speed for about 2 minutes. Add the melted chocolate and butter to the mixture and blend again for 2 minutes. Then gradually add the dry ingredient mixture and mix on high speed for 2 minutes. If the dough is too wet, add 1.5-2 tablespoons of flour. Form the dough into a ball and cover the bowl tightly with plastic wrap and place in the refrigerator for at least 3 hours.

baking and decoration:

When the dough is chilled, preheat the oven to 180 °C. Now form the dough into balls and roll them first in regular sugar and then in powdered sugar. The ball should be covered with a thick layer of sugar, otherwise the sugar will melt during baking. Bake for 10-11 minutes. Remove the cookies from the oven and let them cool on the baking tray for 10 minutes first, before letting them cool completely on a wire rack. The beautiful, soft and delicious cookies are now ready!