Spiced Crackle Cookies.

These yummy little morsels are Spiced crackle cookies and I found the recipe in the Better Homes and Garden magazine. They could easily be made gluten free by simply substituting the Plain flour with gluten free plain flour. I’ll be making a batch of these for my gluten intolerant partner on the weekend but these were for my work colleagues so I used the real mccoy 🙂

First assemble all the ingredients and do use a set of scales to weigh things with.

Spiced Crackle Cookies.

125gm unsalted butter

350gm brown sugar

1 teaspoons vanilla extract

2 eggs

1 egg yolk

75ml milk (I used pouring cream :D)

75gm dark chocolate, melted (I used Lindt 75% Dessert choc)

350gm Plain Flour (or Gluten Free plain flour)

2 tablespoons cocoa powder

2 teaspoons Baking powder (gluten free)

1 teaspoon mixed spice

100gm walnuts, chopped

1-2 cups icing sugar (Pure, gluten free)

Pre heat your oven to 180 degrees celsius. Line 2-3 oven trays with baking paper.

Put butter and sugar in the bowl of an electric mixer. Beat on medium, using paddle attachment for 5 minutes or until pale. Beat in vanilla, eggs and egg yolk.

Beat in milk and melted chocolate. Sift in flour, cocoa, baking powder and mixed spice. Fold in walnuts. Chill the mixture in the frideg for 30 minutues until firm.

Shape tablespoonfuls of the chilled mixture into balls and roll in the icing sugar.

Arrange on the baking trays spaced evenly apart and bake for 20 minutes or until well risen and firm.

Transfer to a wire rack to cool.

Enjoy these. They are very hard to stay away from!

I actually had a really healthy Thai beef salad made by my beloved for my tea.

Bon appetite!

Mondays little Gluten Free sweetie.

I think we all need a little sweetening up today being Monday and I have just the thing to do it for you. As my beloved Chucky (Jason) is gluten intolerant, he misses out on a lot of the stuff we used to chow down on when in the need for a snack. Now, we have to put a bit more of a thought into what goes down the hatch as the side effects of Coeliac disease are not pretty when any gluten is taken into his system. I found one of his most favorite of all slice recipes and decided to tinker with it a bit and the end result was fantastic. You wouldn’t know it was now gluten free and I’ve fooled many of my workmates with this one.

Gluten Free Caramel Nut Slice

Ingredients.

BASE DOUGH

200gm unsalted butter

140gm caster sugar

1/2 vanilla pod,seeds only

300gm Gluten free Plain flour (I use Orgran brand)

1/2  teaspoon Gluten free baking powder

CARAMEL FILLING

130gm unsalted butter

400gm tin condensed milk

4 tablespoons of Golden Syrup

TOPPING

200gm raw, chopped macadamia nuts and grated base dough set aside, (see my method)

Preheat oven to 160 degrees Celsius

Line a 20cm x 30cm x 4cm slice tin with baking paper.

For the base dough, cream together the softened butter, sugar and vanilla seeds until light and fluffy, about 3-5 minutes in an electric mixer.

Sift in dry ingredients and mix until combined.

Take out one fifth of the dough and chill in the fridge in a rough cylinder shape.

Evenly press the remaining dough into the base of your slice tin, making sure it reaches into the corners. Put into oven and bake till firm to touch and slightly golden, not too cooked.

Make the caramel while the base is baking.

Put a metal bowl over a pot of boiling water and add all the caramel ingredients into it, stirring till all melted together.Set aside.

Remove base from oven and pour the caramel over the top, spreading evenly.

Grate (on a big sized grater) the remaing saved dough into the chopped macadamias and mix together gently. Sprinkle this over the top of the caramel.

Pop this back into the oven and bake for 30 minutes or until the outside of the caramel starts to darken. Remove from oven and allow to cool in the tin. Pop in the fridge for an hour to chill before cutting into slices.

Is this slice not calling from the shadows, beckoning you to eat it?

We cannot resist it’s gluten free charms at all.

My gluten free sweetie who’s charms I can’t resist either. Love him xoxoxo.

Bon appetite!