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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.