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Chocolate, pecan and caramel gluten free cookies

Sat, 8 June 2019

Chocolate, pecan and caramel gluten free cookies

INGREDIENTS

 

110g of unsalted butter – room temperature

110g caster sugar

1 free range egg

125g of plain gluten free flour

½ tsp baking powder

½ tsp ground cinnamon

A pinch of sea salt

20g cocoa powder

100g of dark chocolate chips – 72%

70g caramel – alternatively 1 small mashed banana works great

150g of pecan nuts – blitzed (alternatively walnuts, hazelnuts or peanuts will work great)

100g sieved icing sugar

70ml whipping cream

25 ml water

75g caster sugar

20g unsalted butter

 

 

Method for the cookie:

 

  1. Place the butter and sugar into a mixer and mix on a medium speed until light and fluffy. Add the egg and continue to mix until fully incorporated.
  2. Combine the flour, cocoa powder, cinnamon, baking powder and sea salt together. Add the flour to the butter and sugar mixture. Combine slowly
  3. Add the chocolate chips and caramel and mix until evenly distributed.
  4. Transfer the cookie dough to the fridge and allow to chill for at least 2 to 3 hours.
  5. Roll the cookie dough with your hands into golf ball size pieces.
  6. Roll each cookie dough ball in the blitzed pecan nuts. If the dough feels very soft return the dough to the fridge to chill for a second time.
  7. Preheat the oven to 165 degrees Celsius.
  8. Roll each cookie dough ball in icing sugar. Press the icing sugar into each ball and place onto a lined baking tray evenly spaced apart.
  9. Flatten each cookie dough ball slightly. Bake for 10 minutes.
  10. Remove from the oven and allow to cool on the tray
  11. For added indulgence serve drizzled in caramel.

 

Method for caramel:

 

  1. Pour the cream into a saucepan and warm gently.
  2. Place the sugar and water into a separate saucepan on a medium heat and stir until the sugar has dissolved. Once the sugar has dissolved do not stir the sugar and cook to a light golden caramel colour. 
  3. Off the heat pour in the warm cream and stir, careful as the mix may bubble up. Return the saucepan to the heat and continue stirring until smooth.
  4. Remove from the heat, cool slightly and whisk in the butter. Allow the caramel to cool completely.

 

This recipe works perfectly using regular plain flour however we have decided to make these cookies gluten free. The caramel adds a decorative finish to these cookies. The dough is soft when mixed therefore it is best for it to be made in advance and allowed to set in the fridge which will make rolling the cookies easier. Once rolled the cookies will keep for 3 to 4 days in the fridge or a couple of months in the freezer.

 

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