Everyone likes cookies, everyone likes crinkles, and my housemate Issy likes gluten free things so she doesn’t have explosive diarrhoea, so these bad boys were a solid hit all round.
They aren’t your typical chewy cookie, or a snap biccie, so if that’s what you’re craving, leave now. These little norts are crispy on the outside and fudgey in the middle (more brownie sort of vibes) and they are absolutely deeeeeeeeelish.
I was always one to stay away from gluten free baking because I thought they always tasted a bit bob, but honestly these have converted me. Buckle up for an influx of gluten free bakes coming your way everyone.
Before we get crinkling, here this week’s KG
Kitchen Goss
New week, new lockdown craze (I need to stop doing this and actually stick to something hehe.) In some moment of madness I decided to start couch to 5k, taking me from couch potato to a steamy jacket potato with cheesy beans. You get to choose your motivating voice and I have really got attached to Michael Johnson, I feel like we have such a connection when he tells me I’m doing great for running for 60secs. I’ve completed the first week – shocker I know – so keep your eyes peeled for me trotting round Hyde Park. Fitness isn’t just for Christmas, it’s for life x
Anyway enough about me…
For once in my life I haven’t actually deviated from the recipe! This one is from the amazing Becky Excell who makes some sick gluten free goodies. Gluten-free Chocolate Crinkle Cookies Recipe (dairy-free) (glutenfreecuppatea.co.uk)
Ingredients
- 60g cocoa powder
- 60ml veg oil
- 200g caster sugar
- 2 large eggs
- 175g gluten free plain flour
- 1/4 tsp xanthan gum (this is used in a lot of gluten free bakes to make it all stick together, available at most supermarkets!)
- 1sp gluten free baking powder
- 50g icing sugar
Method
- line a couple of baking trays ready for your little delights
- mix together cocoa, oil and caster sugar until a thick paste
- add the eggs one at a time and give that a good beating
- add in flour, xanthan gum and baking powder and mix until a nice soft dough magically appears (for reference it shouldn’t be a rolling out dough sort of consistency, but more of a thick goo)
- pop that in the fridge for an hour and grab yourself a cuppa (or a gin) to celebrate the hard work
- after an hour whack your oven on 170C (or just guess if you have a raw flame in your oven like me)
- pop your icing sugar into a separate bowl
- take clumps of dough (about 45g of dough each) and roll into a ball
- then roll that ball in your icing sugar and place on your prepped lined trays
- once all the balls are powdered 😉 bake for about 10-12 mins and you should have a lovely cracked surface (if you want yours less fudgey then bake for a couple mins longer!)
- enjoy with a glass of cold milk (blue milk for the win)
And that’s all for today my angels, I hope you all have a fabulous week. Keep smiling, lots of luv, KG (Han) x x x
The Soggy Bottom 