Gluten-free cooking It can be daunting for those who just want to dabble: Often you dive into a tempting recipe only to discover that it calls for three different types of flour and various thickeners. It sounds daunting, and you don’t necessarily want to invest in ingredients that will go rancid in the kitchen cabinet.
“Naturally” gluten-free chocolate biscuits
I’m more attracted to naturally gluten free baked goods that use “normal” ingredients, although I recognize that the concept is highly personal. But in the case of these gluten-free chocolate chip cookies, they can be assembled by hand in a snap, with just four easy-to-find ingredients: almond flour, cocoa powder, sugar, and butter.
You will be enchanted by these divine little sablés: crunchy when you bite into them, then tender and melting on the tongue, not too sweet but strongly chocolaty, with toasted notes and the touch of salt that changes everything.
These gluten-free chocolate chip cookies are a recipe idea that I had in mind for a long time and recently decided to develop it, with great success. Knowing that they are based on such a simple formula, you might be amazed how much I was tasting them divine little shortbread biscuits – crunchy to the bite, then very tender on the tongue, not too sweet but strongly chocolatey, with toasted notes and the touch of salt that changes everything.
Although I generally use a silicone baking mat for biscuits, here I find it more convenient to use good baking paper. I use it to roll the dough into logs to slice and bake, wrap them to put in the freezer, and slide the biscuits onto a wire rack very gently at the end of baking – gluten-free biscuits are generally fragile when still warm, so they should cool completely undisturbed before they are all crispy and ready for action.
Tell me everything!
Do you also feel discouraged by recipes that call for two types of chewing gum and various specialty flours? Did a recipe or particular circumstance convince you to give in and build a gluten-free pantry?
PS: Here is the index of my gluten-free recipes. And if you decide to invest in a bag of almond flour (I buy it by the kilo from G. Detou in Paris), I can offer you many other recipes to make good use of it.
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Gluten Free Chocolate Shortbread Recipe (Only 4 Ingredients!).
Ingredients
- 200 grams (2 cups) almond flour
- 40 grams (1/3 cup) unsweetened cocoa powder
- 40 grams (3 tablespoons plus 1 teaspoon) organic coconut sugar or unrefined cane sugar (such as Rapadura)
- 100 grams (7 tablespoons) unsalted buttersoftened
- 3/4 teaspoon fine sea salt
Instructions
- In a bowl, mix together the almond flour, cocoa, sugar and salt. If there are any lumps, mash them gently with a fork.
- Add the butter and mix with a fork or pastry blender until the mixture comes together.
- Divide the dough in half. Place one half on a piece of baking paper and use the paper to roll the dough into a log, about 3cm (1 1/4 inch) in diameter. Repeat with the second piece of dough.
- Wrap the logs tightly and place in the freezer for 30 minutes.
- Preheat the oven to 150°C (300° F) and line a baking tray with baking paper.
- Using a sharp knife, cut the pasta logs into 1cm (1/3 inch) slices.
- Arrange on the baking tray.
- Bake for 20 minutes, changing the pan halfway through cooking to achieve even cooking.
- Let rest for 5 minutes on the baking sheet, then slide the baking paper onto a wire rack. Leave to cool completely.
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https://cnz.to/recipes/cookies-small-cakes/gluten-free-chocolate-sables-cookies-recipe/
Unless otherwise indicated, all recipes are copyright Clotilde Dusoulier.
