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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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Ganache Stuffed Cookies

Ganache Stuffed Cookie
Ganache Stuffed Cookie
Yields 12
This chic chip cookie sandwich is head and shoulders above the rest. It’s a hefty sandwich cookie with great chocolate flavour in both the rich filling and the chewy cookie. The flecks of sea salt, sprinkled on the ganache filling gives these traditional choc chip cookies a decadent twist.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the cookies
  1. 80g unsalted butter, softened
  2. 3/4 cup (120g) brown sugar
  3. 1 teaspoon vanilla extract
  4. 2 eggs
  5. 2 cups (300g) gluten free all purpose flour, sifted
  6. 1 teaspoon baking powder
  7. 150g dark chocolate chips
For the dark chocolate ganache
  1. 300g dark chocolate
  2. 1/2 cup thickened cream
  3. 1 teaspoon flaked salt
Make
  1. Preheat oven to 180C and line two baking trays with non-stick baking paper. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale. Gradually add the eggs and beat well. Add the flour and baking powder and beat until a smooth dough forms. Fold through the chocolate. Roll 2 tablespoonfuls of the mixture into balls, and press to flatten with the back of a spoon or damp fingers. Bake for 12–15 minutes or until golden. Allow to cool on the trays.
  2. To make the ganache, place chocolate and cream in a glass or ceramic microwave-safe bowl. Microwave on medium for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Stand at room temperature until thickened.
  3. To assemble, transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a tablespoon of filling onto each turned-over cookie, then sprinkle with salt flakes. Set another cookie on top of each filled half and press gently to spread the filling. Store sealed at room temperature or in the refrigerator.
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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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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