Chocolate crinkle cookies

Some of you may have seen the hashtag #foodiesecretsanta floating around on Instagram and Twitter in the last week.

If you were wondering what it is all about, wonder no longer.

I was sitting at my desk a few weeks ago, generally enjoying the fact that I wasn’t in an office at the busiest time of the year then I got a little sad. I realised, yet again, one of the only downsides (in my opinion) of working for yourself – no secret Santa.

I had to fix that. Straight away I sent at email to a few of my blogging buddies asking if they’d be interested in a foodie secret Santa and the response was a resounding yes.

Chocolate crinkle cookies

So the rules were set. Each Santa was given three people to send homemade foodie gifts to and last week was unbelievably exciting when three days in a row the postman brought be gifts of food.


The first present I received was this amazing smelling chilli lime crumb. I’m very intrigued to try it on mango.


I’m embarrassed to say that the gingerbread biscotti disappeared in quick succession.

I’m thinking that the gingerbread syrup will go nicely through a batch of ice-cream to make gingerbread ice-cream.

Now I wish I’d saved some biscotti to crumble on top.


On the last day I got this beautiful box filled with choc-dipped candied oranges. Now these go nicely on ice-cream and would have been beautiful on a cake had they lasted long in my kitchen.

Now I know what you’re thinking ‘Claire if you organised it then don’t you know who your Santas are?’

In all honesty, I did it all in an excel spreadsheet and just copied and pasted without really looking and by the time the gifts arrived I had no idea who had me.

Chocolate crinkle cookies

So you guys could get a little bit of foodie secret Santa fun too, I thought it would be nice for all the Santas to share their recipes this week so down the bottom of this post you’ll find a little linky party.

Be sure to have a hop around if you’re in need of some homemade gift inspiration.

If you have a blog and are sharing a foodie gift recipe this week then please feel free to join in too.

Next year I will organise it a little earlier and expand the Santas (it was a bit too last minute to be huge this year).

Secret Santa present

What did I give my recipients? Well there’s a bit of a story. I thought that I was making one of my favourites – chocolate crinkles.

When I took the first batch out of the oven, all I had was a giant, flat slab of crinkled cookies. Not cool.

For the second batch, I made the balls really small (about Malteaser size) and cooked them a little longer and what emerged from the oven was crispy, light cookies that were a little meringue-like. I’d have loved to send my favourites but at this stage I had no time to find a new recipe and still really liked the new biscuit.

Unfortunately they’re best eaten on the day of baking.

When I came home from the post office I had a leftover biscuit for morning tea and while it was still tasty, it was rather on the chewy side.

Sorry guys! Lucky I posted another little goodie with the biscuits (recipe coming soon).

If you decide to bake them, serve them on the same day. If you really want to make little pillow chocolate crinkle cookies the way they’re meant to be, Mother Thyme has a wonderful looking recipe. Enjoy!

Chocolate crinkle cookies


Chocolate crinkle cookies

Chocolate crinkle cookies - Foodie Secret Santa

Chocolate crinkle cookies - Foodie Secret Santa

Yield: 60-70
Prep Time: 2 hours 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours 40 minutes


  • 120g (4oz) dark chocolate
  • 125g (1/2 cup) butter
  • 3 free-range eggs, lightly beaten
  • 2 cups white sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups plain (AP) flour
  • 2/3 cup icing (confectioners) sugar


  1. In a small saucepan, melt the chocolate and butter together, stirring until smooth.
  2. Remove the pan from the heat and set aside to cool for 15 minutes.
  3. In the bowl of an electric mixer, beat together the eggs, sugar, baking powder, vanilla and salt.
  4. Slowly add the chocolate mixture and beat until combined.
  5. With the motor running on low, gradually add the flour and mix until thoroughly combined.
  6. Cover the bowl and refrigerate for 2 hours.
  7. Pre-heat the oven to 170C (375F) and line two baking trays with baking paper.
  8. Pour the icing sugar into a bowl.
  9. Working with a teaspoon of dough at a time, roll it into malteaser-sized balls and toss in icing sugar to coat.
  10. Place the dough balls on the trays leaving 3cm between each one.
  11. Bake for 10 minutes.
  12. Leave to rest on the trays for 5-10 minutes then transfer to a wire rack to cool completely.
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