Ube Crinkles

Ube Crinkles

 I made my first chocolate crinkles two decades ago.  I even sold tons of it in decorated containers on Christmas of 1993. The recipe was from the back of  the Flour Pack.  I've moved on to two other recipes since then.

Fast forward to this day. ..I am crazy about Ube (Purple Yam) lately that I've been tweaking my recipes for Ube (as you can see from previous posts).  I was thinking of making crinkles with Ube and was checking out the web  to see if I am the first one and if it is possible. Three image results - Bakers Hill in Palawan, Lina's in Baguio and bakehappy. Sadly, I am not the first one and yup, it's possible!

For my version, I tweaked the Chocolate Crinkles recipe I have been using for ages.  Please note that  I always use  my 'own made' Ube Halaya (Yam Jam for all the recipes.) If you are using a bottled Ube or your own Ube Halaya recipe, you might need to adjust my recipe.

Here's my recipe for a fudgy, Ubeliscious  Crinkles

Ube Halaya

454 grams   pack of grated ube
1 condensed milk
1 evaporated milk

Mix all the ingredients in a non stick pan over medium heat until paste like consistency.

Ube Crinkles                                                                            

2 cups flour                                              

2 tsp baking powder                                    

1/4 tsp salt       

                                           

2/3 cup vegetable or canola oil 

1 cup sugar 

1 cup ube halaya

2 teaspoons ube flavour

2 large eggs                                                 

powdered sugar

1. Mix the flour, baking powder and salt in a  bowl. Set aside.
2. Beat oil, sugar and Ube jam at low speed until combined in a  separate bowl, 
3. Beat  in eggs and Ube flavor just until combined. Do not overbeat.
4. Fold in the flour mixture to the egg mixture just until combined.  Do not over mix.(white 
    streaks may  appear but that's okay.)
5. Cover the bowl with cling wrap and chill in the fridge for at least 1 1/2 hours or overnight.
6. Pre-heat the oven at 335°F / 160°C .
7. Scoop one tablespoon of the dough and roll in powdered sugar. Place in a baking tray lined with
    baking paper. Space the cookies at least 2 inches apart.

Scoop one tablespoon of the dough

roll in powdered sugar

8. Bake for 7 minutes. Do not over bake. It will look soft and wobbly. It is not under baked. Do not    over bake. Transfer immediately to a cooling rack. Once cooled, it will be fudgy and firm. If you want  'cakey' crinkles, then bake it longer.

I used a tablespoon for small cookies and an ice cream scoop equivalent to 4 tablespoon for bigger ones. The bigger cookies baked for  9-10 minutes. You can adjust the sugar between 2/3 to 1 1/3 cups to suit your taste.

Fudgy Ubeliscious  Crinkles