Monday, July 5, 2010

chocolate earthquake cookies

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The recipe adapted from Taste.com.au

ingredients
1/3 cup chocolate hazelnut spread
100g marg
3/4 cup sugar
1 egg replacer
1 1/4 cups plain flour, sifted
2 tablespoons cocoa powder, sifted
1/4 teaspoon bicarbonate of soda
1/4 cup pure icing sugar

method
1. Place spread and butter in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Transfer to a bowl.

2. Stir caster sugar, egg, flour, cocoa powder and bicarbonate of soda into chocolate mixture. Refrigerate for 20 minutes.

3. Preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper. Roll level tablespoons of mixture into 24 balls. Sift icing sugar onto a plate. Roll each ball in icing sugar. Place balls, 6cm apart, on prepared trays. Bake for 12 to 15 minutes, swapping trays halfway. Cool on trays. Serve.

notes: I used the Sweet William chocolate spread its disgusting like the rest of their products so I've been looking for recipes to get rid of it. These cookies turned out amazing. I used Orgran egg replacer and gluten free flour mix. These cookies turned out moist and delicious, a great gluten free recipe. For an advanced move I tucked in a piece of dark chocolate into each cookie before putting in the oven. Delicious!

4 comments:

  1. Yummers, they look great! And good idea to try and use up that chocolate spread.

    ReplyDelete
  2. YUM! these look delish. What other chocolate spread would you use?

    ReplyDelete
  3. these look good - hope they cheered you up

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  4. hi vegie bug.. there is no other vegan chocolate spread....

    ReplyDelete

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