Tahini cookies

Crisp across the edges, chewy within the center and scrumptious throughout – it’s nearly unimaginable to not fall in love with these cookies As their title suggests, the star of the present is the sesame paste that you could be know higher because the essential part of hummus, but it surely additionally works wonders in candy treats. Right here, tahini provides the cookies an unimaginable depth of flavour, whereas the sesame seed coating makes them as fairly as they’re scrumptious. To show these into chocolate tahini cookies, merely combine 15g Dutch processed cocoa powder into the dough.

Prep 30 min
Chill 15 min
Bake 16 min
Makes 14

100g tahini paste
95g maple syrup, or runny honey
½ tsp vanilla bean paste
¼ tsp bicarbonate of soda
¼ tsp salt
100g almond flour
3 tbsp white sesame seeds
2 tbsp black sesame seeds

Line two oven sheets with baking paper. In a medium bowl, combine all of the substances besides the seeds, till all the pieces comes collectively right into a easy dough. In a second, small bowl, combine the white and black sesame seeds.

Form a tablespoon of the cookie dough right into a ball, roll it within the sesame seeds and place on one of many lined baking sheets. Utilizing the flat base of a glass, gently press down on the ball till it’s flattened to 7-8mm thick. Repeat with the remaining dough – you must find yourself with 14 cookies – then refrigerate for about quarter-hour. Whereas the cookies are chilling, place an oven shelf in the midst of the oven and warmth it to 180C (160C fan)/350F/fuel 4.

One baking sheet at a time, bake the cookies for about eight minutes, or till barely unfold out and light-weight golden brown on high. Take away from the oven and go away to chill and harden on the baking sheets for about 10 minutes – the cookies will probably be very comfortable straight out of the oven – then switch to a wire rack to chill utterly.

Fudgy brownie cookies

Of all of the brownie cookie recipes I’ve examined, that is my favorite. It ticks each field: decadent fudginess; a stupendous, shiny, crackly high; and intense chocolatiness. However, in contrast to many recipes, this one is way much less finicky and prone to failure (if in case you have a delay between mixing and baking, say). The cookies additionally comprise barely much less sugar than is common, permitting the beautiful, bittersweet chocolate to shine. (By the way, I’ve examined these with Doves Farm Freee gluten-free plain flour and own-brand blends from Aldi, Lidl, Asda and Sainsbury’s, and all labored simply superb.) You possibly can stuff these with all types, if you want, from hazelnut unfold and peanut butter to caramel. Spoon a few tablespoon and a half of the batter on to the baking sheet in a tough circle, put one to 2 teaspoons of your chosen filling within the center and high with one other tablespoon and a half of cookie batter, ensuring the filling is roofed. Bake as outlined under.

Prep 30 min
Bake 20 min
Makes 10

160g darkish 60-70% cocoa solids chocolate, chopped
80g unsalted butter
70g comfortable mild brown sugar
70g caster sugar
2 eggs, at room temperature
80g gluten-free flour
20g Dutch processed cocoa powder
½ tsp baking powder
½ tsp xanthan gum
½ tsp salt
Flaky sea salt, for sprinkling

Set a shelf in the midst of the oven and warmth it to 180C (160C fan)/350F/fuel 4. Line two oven sheets with baking paper.

In a heatproof bowl set over a pan of just-simmering water, soften the chocolate and butter, stirring to assist it alongside, then take off the warmth.

Utilizing a stand mixer or a hand whisk with double beaters, whisk each sugars and the eggs on medium-high velocity for 5 to seven minutes, till pale and tripled in quantity. The combination ought to briefly pile on high of itself because it falls off the whisk. Gently fold within the melted chocolate combination till solely simply integrated, then sift within the gluten-free flour, cocoa powder, baking powder, xanthan gum and salt, and fold it in gently till solely simply integrated and no flour clumps stay. The batter will probably be pretty runny and really shiny, strongly resembling brownie batter.

Use a big, three-tablespoon cookie or ice-cream scoop to switch the batter to the lined sheets, spacing them a minimum of 2½cm aside, as a result of they are going to unfold throughout baking. This batter is pretty runny, so invert the news about 2-3cm above the baking sheet, to make sure you get a round mound. You need to find yourself with 10 cookies in complete (or 5 per sheet); scoop all of the cookies directly, as a result of the batter tends to agency up at room temperature.

Bake the cookies one sheet at a time for about 10 minutes, till barely elevated in measurement, shiny and crackly on high, and barely comfortable to the contact. As soon as the primary batch is cooked, take away and instantly put the second sheet within the oven.

Go away to chill on the baking sheets for 5 to 10 minutes, then switch to a rack to chill utterly. Sprinkle with flaky salt to serve.

Peanut butter and jam thumbprint cookies

It doesn’t matter whether or not or not you want PBJ sandwiches, I assure you’ll love these thumbprint cookies, with their barely chewy inside, a crunchy crust of toasted peanuts and a jam centre that provides a pop of color and candy tartness. Whereas the flavour is spot on, it’s the feel that basically makes these cookies shine. To make them even prettier, fill them after baking, as a result of jam tends to unfold and bubble throughout cooking, which isn’t fairly as eye-catching as a reasonably dollop spooned right into a cooled cookie.

Prep 45 min
Cook dinner 32 min
Makes 30

130g pure, unsweetened, easy peanut butter
100g unsalted butter
, softened
100g comfortable mild brown sugar
2 eggs, separated
2 tbsp complete milk, at room temperature
½ tsp vanilla bean paste
200g gluten-free flour
½ tsp xanthan gum
tsp salt
150g unsalted, uncooked peanuts
, toasted and chopped
5-6 tbsp raspberry or strawberry jam

Put a shelf in the midst of the oven and warmth it to 180C (160C fan)/350F/fuel 4. Line two oven sheets with baking paper.

In a bowl, use a picket spoon or spatula to combine the peanut butter, butter and sugar till easy. Add the egg yolks, milk and vanilla paste, and blend till evenly integrated. Sift within the gluten-free flour, xanthan gum and salt, then combine till you get a easy, comfortable (however not sticky) dough that may be formed into balls with out cracking or crumbling.

In a second small bowl, frivolously whisk the egg whites. Put the chopped peanuts in a 3rd small bowl.

Roll a few tablespoon of cookie dough right into a ball, roll it first within the egg whites after which within the chopped peanuts, then switch to one of many lined sheets. Use your thumb or a half-teaspoon measuring spoon to create a properly within the centre, then repeat with the remaining dough, spacing the cookies about 2½cm aside on the trays – you must find yourself with 30 in all.

Bake the cookies one sheet at a time for 16-18 minutes, till mild golden brown. As soon as prepared, take away from the oven and instantly use the half-teaspoon measuring spoon to deepen the properly within the centre (it might properly have closed up throughout baking).

Switch the cookies to a wire rack to chill, then fill each with half a teaspoon of jam.

• Katarina Cermelj writes The Crazy Whisk weblog. These recipes are extracted from her new ebook, Baked to Perfection: Scrumptious Gluten-Free Recipes With a Pinch of Science, printed by Bloomsbury on 4 March at £22. To pre-order a replica for £19.14, go to guardianbookshop.com


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