A delicious balance of flavours in these moreish crinkle cookies.
These cute cookies are affectionately known as crinkle cookies because of their lovely crevasses and cracks.
I tried really hard to get a good balance of punchy whisky flavour while making them palatable for even the most ardent whisky haters. Well, I think I achieved it!
They're honestly so, so simple (as you can see from the video!) Just mix everything together, bung in the freezer for 10 minutes, then bake for 20 or so minutes.
And why, may you ask, did I land on whisky? Well, it just so happens to be whisky day this coming weekend and it inspired me to be creative.
You can also find my whisky-filled Cranachan cupcakes to fulfil your World Whisky Day desires here.
Recipe
200C (170C fan)
Yield: 9 big or 18 small
Prep: 15 mins
Bake: 15 - 20 mins
Assembly: 5 mins
Ingredients
75g unsalted butter
100g soft brown sugar
50g caster sugar
1 gg
1/2 tsp vanilla extract
1/4 tsp xanthan gum
250g self-raising flour
2 tbsp whisky
1/2 tsp salt
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Method:
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Line a baking sheet with baking parchment.
Cream together the butter and sugars then add the egg, vanilla extract and whisky and combine.
Add the flour and xanthan gum to the bowl and gradually mix until it comes together, then use your hands when it starts to form a dough.
Roll out into balls, either 1tbsp for smaller cookies, or 2tbsp for larger and place on a baking tray about 5cm apart.
Place in the freezer for 10 minutes and then bake in the oven for 15 - 20 minutes depending on the size.
Leave on the baking dish for a couple of minutes and then place on a cooling rack until fully cool. Enjoy!