Merry Christmas everyone!
Since I know that few, if any, people will be logging onto their computers today (and even less will be looking at this itty-bitty food blog), I'm going to keep this short, sweet and glittery!
I was inspired at the very last minute to try my hand at these crackly, sparkling sugar cookies after an impulse trip to Bulk Barn ended with a bag of glitter-flecked mint chocolate chips and white sanding sugar in my pantry. A perusal of my fridge found egg whites from shortbread cookie making waiting to be used (thanks Mom!) along with a speck of butter. I had been hoarding a sizable stash of ground tiger nuts in the freezer, too, waiting for an opportunity to bust out their slightly sweet, nutty flavour in a showstopper treat.
If you've never heard of tiger nuts, they're a small tuber (related to the potato) also called chufa or earth almonds, and they're a key ingredient in horchata. For allergy sufferers, they're great to use, since they're not related to nuts at all! From a natural health perspective, this earthy, rich-tasting snack is high in fibre, prebiotics, protein, and natural sugars - a handful of chopped nuts tossed into your oatmeal in the morning will fuel your AM rush, or add a spoonful of tiger nut flour to a bowl of yoghurt or applesauce for a light, healthy bedtime treat. In these cookies, ground tiger nuts add not only a depth of flavour usually reserved for copious butter or ground nuts, but a slightly toothsome texture to combat the cakey batter and silky chocolate chips. The combination is subtle, but perfect - my chocolate cookies will never be the same!
Chocolate Holiday Sparklers
Makes about 24
1 tbsp salted butter, melted
2 tbsp canola oil
½ cup sugar
¼ cup egg whites (about 2)
1 tsp vanilla
¼ cup Dutch processed cocoa
½ cup spelt flour
¼ cup ground tiger nuts or almonds
½ tsp baking powder
pinch sea salt
¼ cup mint-flavoured baking chips (mine had red glitter!)
½ cup icing sugar, for rolling
¼ cup white sanding sugar, for rolling
- In a bowl, beat the butter, oil, sugar, egg whites and vanilla until slightly thickened.
- Sift in the cocoa, then beat in the flour, tiger nuts, baking powder and salt.
- Fold in the chocolate chips.
- Cover and chill 1 hour.
- Heat oven to 350F and line a baking sheet with parchment paper.
- Mix the sugars in a medium shallow bowl and set aside.
- Roll the chilled dough into 1” balls and roll in the sugar mixture to coat completely.
- Place on the baking sheets, leaving about 1” between each.
- Bake 12 minutes, until the cookies are puffed and the sugared surfaces have cracked apart.
- Remove from the oven and let sit for 5 minutes, then transfer to a wire rack to cool completely.
Total Fat: 2.6 g
Cholesterol: 1.5 mg
Sodium: 9.5 mg
Total Carbs: 12.4 g
Dietary Fiber: 0.9 g
Protein: 0.9 g