We’ve been back in the test kitchen with our California Prunes, which have been helping us to achieve some great sugar swaps in baking. Like these chocolate crinkle cookies. We have replaced some of the added sugar with California Prune purée, which allows us to keep the classic icing sugar coating. California Prunes have helped reduce the sugar but still keep the sweetness. #CAprunes
Visit www.californiaprunes.co.uk for more prune recipes!
It makes 35-40 biscuits
Oven Temp- 190C /Gas 5
Time to make- Approx. 1 hour
60g cocoa powder
140g caster sugar
90g prune puree
30ml vegetable oil
200g plain flour
1tsp baking powder
60g-70g icing sugar
In a bowl whisk together the cocoa powder, caster sugar, prune puree, oil and eggs, until it’s all combined.
Sieve in the plan flour and baking powder into the chocolate and prune mixture and mix with either a clean hand or wooden spoon, until it forms a dough.
Take a teaspoon of mixture and roll into a ball and place on a baking tray lined with baking parchment.
Place in the fridge for 30 minutes to firm up.
After 30 minutes preheat the oven to 190C /Gas 5
Take the cookies out of the fridge and roll each cookie in icing sugar, coating them well.
Evenly space out the cookies back on the tray, giving enough space around each cookie.
Place in the oven for 8-10 minutes.
Remove from the oven and allow them to cool. They will firm up as they cool.
Enjoy with a cup of tea or coffee