30 MINUTES + CHILLING + COOLING | MAKES 18
EASY | GF
These cookies have icing sugar crusts that resemble snow-capped mountains when baked. They’re bursting with mouth-watering chocolate, and I don’t think anyone would know that they’re gluten-free.
plain chocolate 100g, melted and cooled
gluten-free plain flour 150g, sifted
ground almonds 110g
baking powder 2 tbsp
salt a pinch
caster sugar 100g
butter 100g, softened
icing sugar sifted, for dusting
• Put the chocolate, flour, almonds, baking powder, salt, caster sugar, egg and butter in a large bowl and whisk together into a creamy dough. The dough will seem very soft but it will firm up as it chills.
• Wrap the dough in baking paper and chill for 2 hours until firm. If you’re short of time, put the dough in the freezer for 30 minutes until firm.
• Heat the oven to 180C/fan 160C/gas 4. Divide the dough into 18 pieces and roll into small balls between your hands. Roll each ball in icing sugar so they’re well coated, then place on a baking sheet lined with baking paper, pressing down slightly with your fingers. Sift over more icing sugar, so the cookies are coated in a thick layer of sugar.
• Bake for 10-15 minutes or until the cookies are just firm. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack using a spatula to cool completely. The cookies will keep in an airtight container for up to three days.
PER SERVING 165 KCALS | FAT 9.9G
SATURATES 4.2G | CARBS 16.2G | SUGARS 9.2G
FIBRE 0.3G | PROTEIN 2.7G | SALT 0.5G
Swedish ginger cookies
40 MINUTES + OVERNIGHT
CHILLING + COOLING
MAKES 50-70 | EASY
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