Happy Easter everybody! I am currently sat in the kitchen working my way through a pile of hot cross buns and a slab of butter (cue Homer Simpson style drooling). I obviously had extensive high activity plans for today but sadly, its raining which has forced me inside with said plate of buns. What else is a girl to do?! Plus being Easter limited edition specialities, I must eat as many as I can before they disappear from the shelves for another year. Gotta make the most of them, y’know? By next week I will be back on the kale and lentils, promise (I sometimes wish I could use emojis in my writing, I would insert that little dude with the rolling eyes right about here). My favourite treat is slightly stale left over buns, slather in butter, then golden syrup and lay them into a deep baking dish with them slightly over lapping, pour over a tin of Ambrosia custard and bake in the oven on 180 degrees until the edges of the bread are golden and the custard is bubbling. Actually life changing.
So yeah chocolate is also a pretty big deal at Easter apparently. I just don’t really dig chocolate cake. So rare to get good choccy cake so I thought I would tackle the gluten free cookie. Gluten free and cookies don’t really work too well, gluten free flours often lead to a dry bake. Until now that is! These treats use melted chocolate too so they stay super yum, crumbly on the outside and soft in the middle. The trick is to take them out of the oven when you think they are still slightly underdone, cooked on the edges but still soft in the middle, as they cool they will set. Trust me. I have packed mine with chocolate chips, feel free to use all plain, milk or white. I have drizzled mine with fondant icing sugar mixed with water and popped some mini eggs for seasonal relevance.
Gluten free buckwheat triple chocolate cookies
- 150g white chocolate chopped/chips
- 50g dark chocolate chopped/chips
- 125g dark chocolate (min. 70% cocoa solids)
- 125g buckwheat flour
- 25g cacao (or cocoa if you don’t have any)
- ½ teaspoon bicarbonate of soda
- ½ teaspoon fine sea salt
- 60g soft unsalted butter
- 125g soft dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs (fridge cold)
- Clatter the chocolate chips out into a flattish dish and put this in the fridge while you get on with making the batter. I do this so that the chips don’t melt too much while baking, leaving you with nuggets of intense chocolatiness.
- Preheat the oven to 180ºC and line a couple of baking sheets with baking parchment. Roughly chop the dark chocolate, and melt it either in a suitable bowl in the microwave or over a pan of simmering water. Set aside to cool a little. In another bowl, mix together the buckwheat flour, cacao/cocoa, bicarb and salt, and fork to make sure everything’s well combined.
- In yet another bowl (I use my freestanding mixer here, but a bowl and a handheld whisk or, indeed, wooden spoon and elbow grease would work, too), cream together the butter and sugar with the vanilla extract until a dark caramel colour and fluffy, using a spatula to scrape down the sides of the bowl. Beat in the cooled, melted chocolate then the fridge-cold eggs one by one, and when both are absorbed into the butter and sugar mixture, scrape down the sides of the bowl again, turn the speed down and carefully beat in the dry ingredients.
- Using a wooden spoon or a spatula, fold in the cold chocolate chips, then use an ice cream scoop to measure out balls of the dough onto a lined baking sheet, leaving about 6cm between each one.
- Bake for 9–10 minutes, by which time the cookies will be just set at the edges, but otherwise seem undercooked, then remove the sheet from the oven and let the cookies sit on the warm tray for another 10 minutes before transferring them to a wire rack to cool.