Chocolate Holiday Sparklers
From jo_jo_ba 9 years ago
- 2 hours to make
- Serves 24
A rich, cocoa based dough is peppered with glitter-flecked mint white chocolate chips before rolling in a powdered and sanding sugar combination. Using ground tigernuts added a hint of (nut free) texture and a wonderfully complex flavour.
Ingredients
- 1 tbsp salted butter, melted shopping list
- 2 tbsp canola oil shopping list
- ½ cup sugar shopping list
- ¼ cup egg whites (about 2) shopping list
- 1 tsp vanilla shopping list
- ¼ cup Dutch processed cocoa shopping list
- ½ cup spelt flour shopping list
- ¼ cup ground tiger nuts or almonds shopping list
- ½ tsp baking powder shopping list
- pinch sea salt shopping list
- ¼ cup mint-flavoured white chocolate chips (mine had red glitter!) shopping list
- ½ cup icing sugar, for rolling shopping list
- ¼ cup white sanding sugar, for rolling shopping list
How to make it
- In a bowl, beat the butter, oil, sugar, egg whites and vanilla until slightly thickened.
- Sift in the cocoa, then beat in the flour, tiger nuts, baking powder and salt.
- Fold in the chocolate chips.
- Cover and chill 1 hour.
- Heat oven to 350F and line a baking sheet with parchment paper.
- Mix the sugars in a medium shallow bowl and set aside.
- Roll the chilled dough into 1” balls and roll in the sugar mixture to coat completely.
- Place on the baking sheets, leaving about 1” between each.
- Bake 12 minutes, until the cookies are puffed and the sugared surfaces have cracked apart.
- Remove from the oven and let sit for 5 minutes, then transfer to a wire rack to cool completely.
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