These Ube Crinkles are a fun twist on the chocolate version I enjoyed growing up. I love their light, cake-like texture with a crispy bottom, thanks to rolling them in a mix of granulated and powdered sugar before baking.
I prefer using ube halaya from Filipino bakeries, but the jarred version works in a pinch. These Ube Crinkles are so easy to make—give them a try!
Ube Crinkles
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup ube halaya
- 1 large egg
- 1 tsp ube extract
Coating:
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
-
In a small bowl, mix flour, baking powder and salt. Set aside.
-
In a mixing bowl, add sugar, melted butter, ube halaya, egg and ube extract. Mix well until combined.
-
Slowly pour flour mixture and mix together.
-
Cover bowl with a plastic film and refrigerate for at least an hour.
-
Preheat oven to 350F.
-
Using a small ice cream scooper, place about a tbsp of the crinkle mixture and roll it granulated sugar, then powdered sugar.
-
Place on a baking sheet.
-
Repeat until the remaining mixture is used up.
-
Bake for 10 minutes.
-
Cool completely before serving or store in a container with a tight lid.
Leave a Reply