sharing recipes from one generation to the next
Christmas is a time for giving and small homemade gifts are always well received.
This year I thought I’d make my friends a chocolate treat. Chocolate is perilous in December in the southern hemisphere, chances are it will melt in the heat so chewy sweet biscuits seemed the perfect compromise.
After the success of the unconventional shortcrust recipe I readily chose another recipe with an unconventional ingredient list by Clare Aldous from “Dish” magazine. It needed just one small adjustment to bring the ingredients list in line with the FODMAP diet but you can use honey where I have included maple syrup if you prefer. I also included dried sour cherries instead of white chocolate to balance out the sweetness
This is a quick melt and mix recipe, one bowl, one pot and a few tools.
The trial batch I baked disappeared very quickly from the cookie jar, I challenge you to stop at just one.
Gluten free choc chip cookies with sour cherry and almond
1/2 cup buckwheat flour
2 tablespoon unsweetened dutch process cocoa
1/2 teaspoon baking powder
3/4 cup ground almonds
1/2 teaspoon sea salt
1 tablespoon chia seeds
1/2 cup dark brown sugar
1/4 cup maple syrup
100g unsalted cultured butter, melted
1 large egg
1 teaspoon vanilla essence
75g hand chopped dark chocolate chunks
75g skin on whole roasted almonds, roughly chopped
60g dried sour cherries, roughly chopped
Sift the flour, cocoa and baking powder into a mixing bowl.
Add the almond meal, salt, chia seeds and sugar and whisk to break up any lumps.
Melt the butter over a gentle heat, then whisk in the maple syrup and vanilla essence. Add the egg and whisk it into the butter mix.
Add the wet ingredients to the dry and mix thoroughly.
Gently stir through the chocolate chunks, chopped almonds and cherries.
Chill the mixture for 20-30 minutes.
Heat the oven to 160C. Line 3 oven trays with baking paper.
Drop heaped teaspoonful of the mixture onto the trays allowing space for the biscuits to spread in the oven.
Bake until the edges are crispy, 15-20 minutes.
Remove to a wire cooling rack, then when cool store in an airtight container
Makes about 40.