I’d like to share a recipe I did two weeks ago. My son loved it ~ without the cream cheese though. I’ve been longing to make chocolate crinkles as they were my fave in the mid 1990s ~ and they are probably the reason I gained so much weight that time! I learned my lesson and I should only eat a few at a time not a whole bunch of them.
The recipe is from Cook N’ Share. The ingredients are all available in Korea ~ including the food color and powdered sugar. I got the food color from a friend in the Philippines who visited us last April.
I bought the cocoa powder (1,200 won) and powdered sugar (1,200 won) from Lotte Mart. The branch near us (Cheongnyangni) has a nook for bakery supplies. The food color sold in Korea is from “Bread Garden” and they also supply bakery stuff at big supermarkets like Lotte, Homeplus and Emart.
The procedure for making these red velvet crinkles is available on Youtube:
You can find the ingredients and the procedure from Cook n Share. I followed the ingredients to the letter except for the powdered sugar. I only used 1/4 cup instead of 1 cup to roll the cookies on. I refrigerated the dough overnight and I used one rounded teaspoon to shape the cookie. I was able to yield almost 50 pieces.
Our oven at home is a 4-in-1 by LG Dios. It has the function of oven, grill, microwave and fermenting. The oven is convection, not traditional, and the temperature is in Celsius. I baked four batches (11-12 pieces) at 160 degrees Celsius for 12 minutes.
I purchased the cream cheese from Costco at 10,800 won for a kilo. All in all, I spent less than 10,000 won to make more than 20 “Red velvet crinkles with cream cheese filling” sandwiches.
Home baking is not difficult. Finding the perfect recipe is and I think I got lucky with this one ~ just one try and it was as I expected. Thanks to Cook n’ Share for the recipe.