Crinkles by the Ever Distracted Baker

Nothing motivates Pio better than being rewarded with chocolate. So the moment I showed him the Chocolate Lace “Crinkles” recipe from the Women’s Weekly Baking Collection, he freaked out.

In typical Pio -style he blurted out “I want to do it! I want to do it!” while jumping up and down. Hardly containing his excitement.

So I handed everything over. Just barely into melting the chocolate blocks, Pio couldn’t stand his siblings having so much fun playing hide and seek in the background. The allure of their laughter was too much to take. He left whatever he was cooking and went straight on to help Nina find Sasha.

So sanguine.

To keep a long story short, I just gathered everyone in the kitchen so Pio can focus and we can finish the Crinkles in time for dessert.

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Here’s the recipe for your distraction:


100g dark eating (semi-sweet) chocolate, chopped coarsely

80g butter, chopped

1 cup (220g) caster sugar

1 egg, beaten lightly

1 cup (150g) plain flour

2 tablespoons cocoa powder

1/4 teaspoon bicarbonate of soda

1/4 cup (40g) icing sugar


Melt the chocolate and butter in a small saucepan over low heat.

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Stir in the caster sugar and egg. Sift over the flour, cocoa and soda.

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Mix it all together thoroughly with a spoon.

Cover with cling wrap and refrigerate for 15 minutes or until the mixture is firm enough to handle. Preheat the oven to 180 degrees C and line  baking trays with baking paper. Roll tablespoonfuls of mixture into balls, then roll each ball in icing sugar. Place on trays approximately 3 inches apart.

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Bake them for 15 minutes, cool on tray.

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Crunchy outside. Chewy inside.

My kind of cookie.