Wednesday, 11 July 2012

oreo-style chocolate cookies with white chocolate filling, gluten, corn and tapioca free

Flour mix two, made from a third each of urid, buckwheat and brown rice flours, continues to be a reliable mix for many baked goods.  Here I made a quick batch of oreo-style chocolate cookies for the grandchildren.  These cookies are a little intense by themselves but the frosting balances them well. If you don't want to eat these with the frosting filling you might want to add a bit more butter and cut the cocoa a little.  (The eight year old didn't eat hers. Tortilla chips filled the gap.  This flour mix obviously produces a more bitter result than my usual flour mix.  Cut the cocoa down to 30g unless you want a super intense chocolate cookie.  I was told they would be good with vanilla ice cream)

100g flour
1 tsp baking powder
40g cocoa
100g sugar
40g butter
2 eggs (use only part if necessary)

50g white chocolate
25g butter
50g icing sugar

Oven 175C fan
2 lined baking sheets

Mix all the cookie dry ingredients together and rub in flour or blitz in a food processor.  Stir in egg until you get a manageable dough.  If you don't mind the cookies being more rough shaped just tip the egg in and spoon the resulting mix onto lined baking sheets.  I did the latter as I was in a hurry, and just tapped errant dough into place with a damp finger.

Cook for 12 minutes in a 175C Fan oven.  This mix will be ok left before baking, or frozen for future use.

Cool on baking sheet.  Don't take the cookies off the baking parchment or tray until they cool slightly as they will tend to go out of shape. I tend to slide my liner onto the cooling rack so I can reuse my baking sheet, and this speeds  up both the cooling and baking.

To make the filling, melt the butter and chocolate together.  I use a microwave on medium heat for two minutes, stirred half way through.  You can use a double boiler.  Just stop before the chocolate is fully melted to allow residual heat to finish the job, or you might over cook the chocolate and spoil the texture.

Mix in the icing sugar.  Don't put all of it in at first.  You want a firm easy to handle wodge of frosting, but not so dry that it cracks.

When biscuits are cool either use a knife to coat the cookies with frosting or, if, like me, you made the frosting too stiff, just make a disc of frosting in your hands and press it onto the cookie.

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