Saturday, 9 June 2012

Chocolate & Liquorice Cookie

Another experiment into my new favourite flavour combination. This is based on a recipe I found in 'Gluten Free Cookbook for Kids'. I have tweaked of the ingredients to suit my tastes and quirky additional ingredients. These cookies and spongy and chewy and I want to find a recipe that will go nice and crunchy the day after they are made. This current recipe remain chewy the day after. But its always good to be able to eat your experiments!

The Ingredients
100g  liquorice
(sugar-free) chopped
63g unsalted organic butter or soya / olive spread
63g xylitol
62g molasses (unrefined) 
1 medium egg
1 tsp vanilla extract
100g gluten free flour 
100g ground almond
1/2 tsp gluten free baking powder
1/4 tsp bicarbonate of soda 
Pinch of salt
100g xylitol chocolate (chopped, in a blender)

The Method
Preheat oven to 190oC. Place baking parchment on a baking tray.

Combine the flour, ground almonds, bicarb, salt and baking powder into a large mixing bowl and set aside.

Beat the butter, xylitol and molasses with a electric whisk until it resembles wet sand. 

Add the egg and vanilla to the butter and mix until creamy and smooth. 

Add the chocolate and liquorice to the butter and mix until evenly dispersed. 

Add the butter mixture to the flour mixture and stir until well and evenly combined. The result is a relatively thick mixture. 

Using a dessert spoon dollop lumps of cookie mixture onto the baking tray and shape into rough cookie-like shapes with your fingers. The number of cookies you get depends on the size of cookie you want :) 

Or you can spread it out as one mass and cut the cookies out afterwards.

Once ready place into the oven for 12-15 minutes. Once baked place on cooling rack and they will soon be ready pop in your cookie hole...  

Quick cut, no shape cookie
NB. Its definitely worth chopping up the liquorice and chocolate into to small chunks. The bigger the chunks the more structurally unsound the cookies are.

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