These delicious cookies are not overly sweet, so they make the perfect treat at anytime of day. They have a lovely light and crisp texture, but the star ingredient is the rich, decadent chocolate ganache, which is sandwiched between them. They’re really good and, thankfully, these cookies are simple and easy to make, because they do not last long in our house with the boys around!
The dough is a pleasure to work with, as it rolls out beautifully and it doesn’t crack or crumble. The ganache can be flavoured with vanilla, orange or mint extracts, with my flavoured extracts being alcohol based.
For accurate cup measurements, I sift the icing sugar first so that there are no lumps or clumps. All cup measurements are firmly packed.
Makes 18 filled cookies
144g (5.1 ounces or 1 cup) pure icing sugar (I use this brand)
128g (4.5 ounces or 1 cup) superfine white rice flour
112g (4.0 ounces or 1 cup) cornstarch
112g (4.0 ounces or 1 cup) almond flour/meal
168g (5.9 ounces or ¾ cup) gluten and dairy free butter
100g (3.5 ounces) dark chocolate min 70%
100g (3.5 ounces) gluten and dairy free milk chocolate (I use this brand)
60ml (¼ cup) full fat coconut milk (I use this brand)
1 teaspoon (5ml) pure vanilla extract
Sift all the dry ingredients together and then, using your fingers, rub the butter into the flour until it becomes a soft, but firm dough. Form the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 1 hour.
Preheat your oven 140C and line 3 trays with baking paper or parchment.
Divide the dough in half and roll it out between 2 sheets of baking paper/parchment to approximately 4mm in thickness. I used a 6cm round cookie cutter to cut out the shapes.
Peel away the surrounding dough from the cut shapes and set aside. Now, gently peel the cookie off the baking paper/parchment and place on the prepared trays. You can place them fairly close together about 3cm or so, because they don’t spread very much.
Bake them for approximately 20 minutes or until the edges are lightly golden. Allow the cookies to cool on the trays for 3 minutes before transferring them to a wire rack to cool completely.
To make the chocolate ganache, heat some water in a small saucepan and place a glass bowl over the top (make sure the base of the bowl doesn’t touch the water). Once the water has boiled, turn it off. Add the chocolate and the coconut milk to the bowl, and stir frequently until melted. Once the chocolate is completely melted, stir through your desired flavour, whether it’s vanilla, orange or mint. If you’re using orange or mint, remember to add a few drops at a time until you achieve the desired taste. The ganache will look smooth and glossy.
To assemble the cookies, spoon 2 slightly heaped teaspoons of the ganache onto the middle of one cookie. I used a small palette knife to evenly spread it out, leaving a small border around the edge of the cookie. Now place another cookie on top and gently squeeze together. Allow the cookies to stand for at least an hour to allow the ganache to firm up.
Store in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7