I had a huge hankering for cookies/bikkies this arvo… so much so that all I could think of was “I NEED COOKIES!”
There’s a reason I was craving cookies – I hardly ever make them. In fact, I can’t even remember the last batch I made. And there’s a reason I don’t make cookies often – they’re too dangerous!!! I’ve just polished another one off (that makes four in one day, whoops!). I could just keep on eating and eating. Good thing it’s Valentine’s Day tomorrow and I want to have something special to put in T’s lunchbox!
So T and I spent the afternoon experimenting and whipped up these wonderous bundles of deliciousness; Gluten Free, Dairy Free and Nut Free ‘Oreos’. We actually all loved the uncooked cookie dough; I might have to experiment and come up with a cookie dough dip (I just love that idea!).
I do need to put in a disclaimer, though.
WARNING: Lots of sugar! I used rapadura sugar, but still… these are very much a treat.
200g rapadura sugar
70-75g unsweetened cocoa powder
1/2 teaspoon fine sea salt
60g potato starch/cornflour/tapioca starch
1 teaspoon baking powder
1/2 teaspoon bicarb soda
Ingredients (‘cream’ filling):
200g rapadura sugar
100g coconut oil (cold – refrigerated)
25g vanilla extract (or if you’re not as keen on vanilla as I am, you can use 15g of vanilla and 10g of water or milk substitute)
1) Preheat oven to 180 degrees celsius.
2) Before you do anything for the biscuits, weigh the 200g of sugar for the filling into the TM bowl and grind on speed 9 for 20 seconds. SET ASIDE.
3) Add rice to TM bowl. Grind on speed 10 for 1-1.5 minutes.
4) Add coconut oil, rapadura sugar (NOT the stuff you have already milled and set aside), cocoa powder, salt, potato starch (or other thickener), baking powder and bicarb soda. Mix on speed 6 for 20 seconds until combine.
5) With blades running on speed 6, pour water in slowly until you get a good cookie dough consistency (a scoop-able dough, not a roll-able dough; a bit thicker than a cake batter). The amount of water you use will depend on the humidity that day, but it will be about 120g of water.
6) Scoop small scoops of dough (a tablespoon or less, depending on how thick you want your bikkies) onto a lined baking tray and, using the back of a wet spoon, squash the biscuits flat to desired thickness.
7) Pop the tray in the oven for 10 minutes or so (we did about 12 minutes because we did thick bikkies), or until the tops of the bikkies look a bit cracked. Pull the tray out and allow the bikkies to cool for a few minutes. It’s a great idea to have another lined tray ready to put more biscuits in the oven, as it’s really important for GF bikkies to cool before you move them otherwise they will crumble and fall apart. So chuck another tray of bikkies in the oven. Once biscuits have cooled for a good few minutes, lift them with a spatula and place on a wire rack to cool further. Repeat with the next tray of biscuits.
8) Meanwhile, rinse the TM bowl (or not, it’s up to you) and proceed with the filling. Add cold coconut oil, powdered rapadura sugar (from step 2), vanilla and water or milk substitute (if using). Mix on speed 4 until combined. You may need to refrigerate this to firm it up if it is runny, or if the biscuits aren’t fully cooled yet.
9) Match biscuits into pairs, and spread filling onto the flat side of one of each pair. Squish the pair together to make a sandwich.
10) Enjoy! Store them in the fridge, as the filling will go too soft and melty at toom temperature.
Happy Valentine’s Day, everyone! I hope some of you spoil your loved ones with these. Feel free to share your Valentine’s Day recipes and ideas in the comments below – you can never have too many recipes or too much inspiration! 🙂