Hi and welcome to my cooking adventures page, with a focus on Gluten-free ingredients.
This page will record some of my recipes and recipes from other sources that have worked out really well.
After a diagnosis of being Coeliac about 3 years ago, I have put a lot of time in, experimenting with different products available locally and trying out new recipes and adapting previous much-loved recipes. Some have worked really well, others have been unmitigated disasters.
I've used some different commercial cake mixes and while these are OK, they didn't have that homemade taste. Then came trials with different flours available locally and after trying several, the one I'm happiest with is White Wings Gluten-free range. These have bonus recipes on the packets that WORK!!!
The recipe below is one of these and I've also put in a couple of variations that have been yummy.
CHEWY TRIPLE CHOC CHIP COOKIES.
Prep time: 15 mins Cooking time: 10 mins Makes: about 30
125g butter, chopped (I use unsalted)
200g dark cooking chocolate, broken
3 eggs, slightly beaten
1 cup brown sugar, firmly packed (I use a dark brown sugar)
1&1/4cups White Wings Gluten free Plain Flour
1/2 cup cocoa powder (I use a Dutch cocoa)
200g dark choc chips
1/2 cup roasted hazelnuts, coarsely chopped (optional)
Preheat oven to 180C conventional or 160C fan-forced.
Put butter and chocolate into small saucepan, stir over a low heat until butter melts and mix is smooth. Pour into large bowl and cool slightly.
Add brown sugar and eggs to mix. Stir well.
Add sifted flour and cocoa together, then add choc chips and hazelnuts. Stir to combine.
Put a tablespoon of mixture for each cookie onto prepared trays, allowing room for spreading. Bake 10mins or until tops feel firm. If using 2 trays at a time, swap them around half way through cooking. Stand on trays 10 mins before putting onto wire racks to cool completely.
1. I didn't have choc chips so used the same weight in choc melts/buttons in dark, milk and white, after breaking them into smaller pieces. (Popped them in a freezer bag and whacked them with a mallet)
2. Used the chips, but also put a choc melt into the centre of the cookie mix before baking.
3. Instead of nuts, substituted dried cranberries (craisins)( Could have added another 1/4 cup). Yum!!
With the dark cooking chocolate, I found if I used one with 70% cocoa, the cookies didn't spread as much as they did with a cooking chocolate with less cocoa percentage. Cookies also work with a milk cooking chocolate, just not as rich.
These cookies don't last long in biscuit tins.... disappear rapidly because family and friends love them. They do keep quite well however, but don't know how they freeze.
If you give the recipe a go, I hope you enjoy them as much as we do.
Happy baking, Di