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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.