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Espresso Brownie Sandwich

Espresso Brownie Sandwich
Espresso Brownie Sandwich
Yields 12
This gluten free espresso brownie sandwich is head and shoulders above others; it’s a rich sandwich cookie with great espresso flavour in the buttercream filling.
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Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Prep Time
40 min
Cook Time
10 min
Total Time
50 min
For the brownie cookie
  1. 200g dark chocolate, chopped
  2. 40g unsalted butter
  3. 2 eggs
  4. 2/3 cup (150g) caster sugar
  5. 1 teaspoon vanilla extract
  6. 1/4 cup (35g) gluten free all purpose flour, sifted
  7. 1/4 teaspoon baking powder, sifted
For the espresso buttercream
  1. 1 (220) cup unsalted butter, at room temperature
  2. 2 1/2 cups powdered sugar
  3. 1 1/2 teaspoons vanilla extract
  4. 1 1/2 teaspoons espresso powder
For the brownie cookies
  1. Preheat oven to 180°C. Place the chocolate and the butter in a small saucepan over low heat and cook, stirring, until completely melted and smooth. Set aside. Place the eggs, sugar and vanilla in an electric mixer and whisk for 15 minutes or until pale and thick. Stir through the flour, baking powder, chocolate mixture and allow to stand for 10 minutes. Drop tablespoons of the mixture onto baking trays lined with non-stick baking paper, ensuring they have room to spread.
  2. Bake for roughly 10 minutes or until cracked. Allow to cool on trays.
For the espresso buttercream
  1. Whisk the espresso powder into the vanilla until dissolved then set aside. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides. Reduce the mixer speed to low and add the powdered a few tablespoons at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and mix at medium-high speed until it is completely incorporated. Dollop or pipe the icing onto the cupcakes and decorate with coffee beans and cocoa powder.
  2. Assemble cookies by sandwiching a tablespoon of espresso buttercream between two evenly sized cookies.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Gluten Free Tim Tams

Gluten Free Tim Tam
Gluten Free Tim Tam
Inspired by an Aussie favourite, here's my gluten-free take on the much loved Tim Tam.
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For the biscuit
  1. 115 grams unsalted butter, softened
  2. 1/2 cup (115 grams) caster sugar
  3. 1 large egg
  4. 1/4 cup (30 grams) unsweetened (Dutch) cocoa powder
  5. 1 cup (150 grams) gluten free all purpose flour
  6. Pinch of salt
For the filling
  1. 115 grams unsalted butter, softened
  2. 1 cup (125 grams) icing sugar
  3. 1 tablespoon (Dutch) cocoa powder
  4. 1 tablespoon vanilla bean paste
For the coating
  1. 100 grams milk chocolate
  2. 100 grams 70% dark chocolate
  3. 1 tablespoon coconut oil
For the biscuit
  1. Using an electric mixer, beat butter and sugar for 5 minutes or until light and fluffy. Add egg. Beat until combined (mixture may curdle). Sift flour, cocoa powder and salt over butter mixture and beat until combined. If the dough is too soft, add 1/4 cup additional flour and beat to combine. Repeat this process until the dough comes together and can be handled.
  2. Place the dough onto a piece of non-stick baking paper on a work surface, top with another piece of baking paper, and roll out into a large rectangle about 0.5cm thick. Put the dough on a tray and place in the freezer for 30 minutes.
  3. Preheat oven to 180°C/160°C fan-forced. and line two baking sheets with non-stick paper. Take the dough from the freezer and using a small sharp knife, cut into 3cm x 5cm rectangles. Re-roll scraps and repeat to make 28 rectangles. Separate the rectangles and spread them out on the lined baking trays. Bake for 8 to 10 minutes. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.
For the filling
  1. Use an electric mixer to beat icing sugar, cocoa, vanilla paste and butter until light and fluffy. Sandwich biscuits together using 1 1/2 teaspoons chocolate mixture. Refrigerate for 20 minutes.
For the coating
  1. Place milk chocolate and dark chocolate and coconut oil in a heatproof, microwave safe bowl. Microwave on medium for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Place a sandwiched biscuit on a wire rack set over a baking tray lined with baking paper. Dip the sides of each biscuit in chocolate mixture and place on rack. Pour 1 tablespoon melted chocolate over each biscuit to cover. Set aside for 1 hour or until set (see note).
Notes
  1. In hot weather, place the biscuits in the fridge or freezer to set.
  2. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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White Chocolate Cookie Jars

White Chocolate and Macadamia Cookie Jars
White Chocolate and Macadamia Cookie Jars
Yields 20
With white chocolate, macadamia chunks and desiccated coconut these treats feel extravagant. When in truth, they couldn't be easier to make. There is nothing complicated about these jars of cookie ingredients. You can find the same jars I've used here at most Woolworth stores. Whatever jars or containers you use, look for something with a one litre capacity.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Gather
  1. 1 1/4 cups gluten free all purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 1/3 cup desiccated coconut
  5. 1/3 cup brown sugar
  6. 1/3 cup caster sugar
  7. 3/4 cup toasted macadamia nuts, chopped (or dried cranberries)
  8. 1 cup white chocolate chips
Make
  1. Combine flour, baking soda and salt in a small bowl. Spoon into the bottom of a one litre capacity jar. Layer remaining ingredients in order given.
Attach these instructions to the jar
  1. Add contents of jar to a large bowl and mix well. Add 110g of butter, 1 egg, and 1/2 teaspoon vanilla extract and stir until combined. Drop rounded tablespoons onto a cookie sheet lined with baking paper. Bake at 180C for 9-12 minutes or until lightly browned.
Notes
  1. Remember to include the baking instructions on a sweet little tag, tied to the jar. If you have the time, toasting heightens the flavour of the macadamias. To toast macadamia nuts, spread them in a single layer on a baking tray. Bake in a 180C oven for 5 to 10 minutes or until light golden brown, stirring once or twice to brown evenly. If you’d like to try a different version of the cookie, swap the macadamia nuts for dried cranberries.
  2. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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