A perfect recipe for Sunday baking. A fun bake that uses sweet potatoes like you never have before!
300g raw sweet potato(cut into chunks and baked)
225g plain flour
110g caster sugar
1 tsp baking powder
1 tsp lemon juice
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla paste
125g unsalted butter, melted
150ml Camp Chicory & Coffee Essence
2 tbsp golden caster sugar
For the Craquelin:
2 tbsp brown sugar
30g plain flour
40g unsalted butter, softened
1/2 tsp cinnamon
2 tbsp rolled oats
Pinch of salt
Preheat oven to 180 degrees. Place your chopped sweet potato chunks on a baking tray and drizzle with a little olive oil. Place in the oven for around 25 minutes until cooked.
Whilst the sweet potato is cooking, in a mixing bowl add the flour, baking powder, lemon juice, cinnamon, salt and caster sugar. Mix together.
In a seperate bowl, add the egg, vanilla extract, coffee essence and melted butter. Once the sweet potato is cooked, take out the oven and leave to cool.
Once cooled, mash the potato using a fork or blender. Then add it to your butter mixture and stir thoroughly.
Add the wet mixture into the bowl with the flour, making sure that everything is stirred together and there are no lumps.
Place the mixture into the fridge for at least 1 hour. You are now ready to make the craquelin. Add the brown sugar, flour, butter, salt and cinnamon into a small bowl (do not add the oats at this point) and use your hands to knead until you have a smooth ball. Roll it out between 2 pieces of greasproof until 2mm thick. Scatter the oats on top and refrigerate until firm.
Preheat oven to 190 degrees and line a baking tray with greaseproof paper. Roll the dough into roughly 1 inch balls and place on tray. Using a 3cm cutter, cut the craquelin into circles and add on top of each cookie, pressing lightly. Finish off by sprinkling some golden caster sugar on top of each cookie to add a crunchy texture when baked.
Bake for 12-15 minutes or until golden brown. Leave to cool before transferring on to a wire rack.