Try these amazing gluten-free cookies with fudge sauce and ice-cream for a decadent dessert sandwich.
INGREDIENTS
1¼ cups nut butter
½ cup caster sugar
½ teaspoon each ground mixed spice and ginger
2 tablespoons cocoa
1 teaspoon baking powder
½ cup shredded coconut
½ cup roasted peanuts, roughly chopped
¼ cup sunflower seeds
1 egg, lightly beaten
1 cup dark chocolate baking bits
24 regular-sized white marshmallows, each cut into quarters
flat baking tray lined with baking paper
Fudge Sauce
¾ cup brown sugar
100 grams butter
½ cup cream
30 grams dark chocolate, chopped
1 teaspoon vanilla extract
Dense and moist, these gluten-free cookies rely on using a good quality nut butter – peanut, almond or cashew are all delicious.
METHOD
Preheat the oven to 170°C fan bake.
Combine the nut butter, sugar, spices, cocoa, baking powder, coconut, peanuts and sunflower seeds together in a large bowl – I use my hands for this. Mix in the egg.
Take tablespoons of the mixture and squeeze firmly in your hand to make a ball. Place on the tray and flatten with a fork. I put nine biscuits on a tray and bake them one tray at a time.
Bake for 8 minutes then remove from the oven and place 4 pieces of marshmallow and a few chocolate bits on top of each biscuit. Bake for a further 2-3 minutes until the marshmallows have started to melt.
Cool on the tray for 10 minutes then carefully transfer to a cooling rack. The biscuits are very soft until fully cooled. Makes 24
Fudge sauce
Place all the ingredients in a saucepan and slowly bring to the boil, stirring to dissolve the sugar. Simmer for 2 minutes then tip into a jug. Cool then chill until thickened. Makes about 1¼ cups
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!