Mint Raita, Crispy Chickpea & Spiced Butter Dip
- 15 mins
- 2-4
- Easy
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Chocolate Surprise Cookies
Scrummy cookies with a soft runny centre if you eat them warm or a thick chocolate middle if you can wait long enough for them to cool! You can also use milk or white chocolate in place of plain or replace 25g (1oz) Gluten Free Mix with 25g (1oz) cocoa to make double chocolate cookies!
-
Cook: 15 mins
Prep: 20 mins - 12
- Easy
- Suitable for home freezing
Go back
Chocolate Surprise Cookies
Scrummy cookies with a soft runny centre if you eat them warm or a thick chocolate middle if you can wait long enough for them to cool! You can also use milk or white chocolate in place of plain or replace 25g (1oz) Gluten Free Mix with 25g (1oz) cocoa to make double chocolate cookies!
-
Cook: 15 mins
Prep: 20 mins - 12
- Easy
- Suitable for home freezing
Ingredients
| 12 -14 squares plain chocolate | |
| 125g (5oz) butter | |
| 125g (5oz) caster sugar | |
| 1 medium egg yolk | |
| 250g (10oz) Juvela Gluten-Free White Mix |
Method
- Before you start, preheat the oven to 190ºC/375ºF/Gas Mark 5
- Cream together the butter and the sugar and beat in the egg yolk.
- Gradually fold in the Mix – the mixture will be quite crumbly at this stage.
- Bring the mixture together to form a dough; knead the dough for a couple of minutes until smooth on a surface lightly dusted with Mix.
- Roll out the dough and cut out 12 rounds with a 5cm (2”) cutter and place on a baking tray.
- Lightly press a square of chocolate into the middle of each round. Cut out 12 rounds with a 6cm (2¼”) cutter and use to cover the chocolate, pressing the edges down lightly.
- Bake in a preheated oven for 12-15minutes until golden. Allow to cool slightly before transferring to a cooling rack. Dredge with icing sugar to serve.
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