Celebrate Coeliac Awareness Week! March 13-20, 2013
Who loves chocolate?
If you answered no, I think you'd better just make these to be sure (they make a lovely gift!).
These are great cookies to make if you have someone coming around who is gluten free, and even Dairy free!
Use baking paper on your baking trays so there is no risk of cross contamination from previous baking episodes.
So get to it, whip up a batch and impress everyone.
|You know what's gunna happen here,|
that little hand is subject to subliminal mind forces: "must eat cookie, must eat cookieeeee"
She can't help herself.
- 450g or 3 cups Pure icing sugar (Double check the ingredients to be sure it's gluten free, Bundaberg and CSR are both GF, and are labelled so)
- 75g or 3/4 cup Pure cocoa powder
- 1/2 teaspoon coarse salt
- 140g or 5 ounces dark chocolate, chopped (I use Dullo brand as it's free of gluten, dairy and animal products, check your packaging for traces of gluten cereals)
- 1 1/2 cups chopped nuts or more chocolate!
- 100g about 4 large egg whites (I've tried a few egg replacements, without success)
- Preheat oven to 160*C or 325*F.
- Into a large bowl, sift together sugar and cocoa.
- In a second large bowl whisk up your egg whites until doubled in size and foamy
- Fold in sugar/cocoa 1/4C at a time.
- Stir in chocolate and nuts
- Drop mixture by tablespoon, about 50mm apart, onto baking paper lined baking trays.
- Chill about 15 minutes (it's probably not necessary, but it's habit).
- Bake until cookie tops are dry and crackled, about 20-25 minutes, rotating trays halfway through.
- Pop trays onto wire racks and remove cookies when completely cool or pop in the fridge.
- Store in an airtight container for 3-5 days (they will somehow vanish before you get to the 5 day mark, so watch out for that)