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
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.
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
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