After a really long time I took my camera out to take some pics only to realise there was absolutely no motivation. But since it was a sunny day (for a change) and since I didn't have anything in my drafts to post, I decided to bake and make use of the lighting to take some pics.
I had bookmarked a recipe for almond crinkle cookies, but then the measurements seemed a bit confusing and so I ended up doing my own thing. I was 90 percent sure it wouldn't work out, but was pleasantly surprised at the end result. I made chocolate crinkle cookies a long time back and it is one of my most popular posts on the blog. They are an absolute crowd pleaser and perfect gifts- especially Christmas, because those powdered sugar tops make them look like snow mountains.
The pictures however, are horrible. Once I was done with baking, my mind just went blank. I just didn't know how to style them and make them look great. Even the perfect lighting couldn't inspire me. So I just chucked them all in a bowl and did the easiest possible thing...used a white background and back lighting to take boring pics. That said, I took 125 pics of the same damn thing in different angles. Transferred them on to the computer only to realise most of them were out of focus and the harsh lighting was hurting my eyes. So I had to re-do the whole setting with diffused lighting and then cleaning up the mess just made it so exhausting, I stayed away from pictures and editing and writing for two days. Hence the delay in posting the recipe after teasing you all with the picture on fb. Apologies!
Makes 20 small cookies
Egg- 1 medium
Granulated sugar- 63 grams
Lime juice- 1/2 tsp (optional)
Vanilla extract- 1/2 tsp (optional)
Ground almonds- 150 gms
Fine semolina- 40 gms
Baking powder- 1/2 tsp
Vegetable oil- 1 tbsp
Powdered sugar- to roll the cookies
Beat the egg and sugar together in a mixing bowl till pale yellow. I used my hand whisk to do this, but feel free to use a hand blender if you please.
Add the lime juice and vanilla extract to it and continue whisking till well mixed.
Throw in the ground almonds, semolina and baking powder one after the other and fold it all in using a spatula. The mix would be slightly coarse, but that's ok. Just make sure you mix it well.
Pour the vegetable oil and give a thorough mix till they all come together.
You can either chuck the bowl into the refrigerator for a couple of minutes for the dough to set which would make it easier to roll, but I didnt need to do this as the dough was of perfect consistency.
Even after you have refrigerated, if your mix still is a little too loose, just add more semolina, or if its too thick, loosen it up with a few drops of milk.
In the mean time, preheat your oven to 160C and get the baking tray ready with baking paper.
Put a couple of spoons of powdered sugar on a plate and start rolling the dough.
Wet you hands lightly and make small balls with the dough (about half tbsp per ball) and roll in icing sugar. The ball should be completely covered with icing sugar.
place them about an inch apart on the baking sheet. The cookies expand when baking and the icing sugar cracks giving it that crinkly top effect.
Bake in the oven for 20 minutes. Take out of the oven and cool for about 5 minutes after which you can (eat them non stop or) transfer on to a wire rack and cool completely before storing in air tight containers or zip lock bags.
Notes: Feel free to double the recipe for a larger batch
I used gluten free baking powder.
I used gluten free baking powder.
The cookies are not really crunchy, but more cakey in consistency (in a nice sort of way, I promise). bake them a little longer if you want them crunchy