I adore hazelnuts just as much as I adore chocolate and cookies, so it was inevitable that I would one day create, what I believe to be, the perfect low FODMAP cookie. I think these chocolate and hazelnut cookies are incredible. They’re formed of a light and buttery biscuit which crumbles delicately in your mouth while encasing the sweet chocolate chips and crunchy toasted hazelnuts. Continue reading
When you’re in the mood for a serious piece of chocolate biscuit nothing fits the bill better than a slice of chocolate traybake. This chocolate peppermint slice recipe came about because my Mum had given me a pack of three Fry’s Peppermint Creams that she wasn’t going to use and I figured I’d be able to make something tasty with them.
I often have low iron levels and so I like to try to have snacks at hand which are packed full of natural sources of iron, such as these iron-rich flapjacks. As much as I enjoy eating meat on occasion, it can get a bit tedious (and expensive) to frequently eat a lot of meat, but thankfully, there are lots of great ways you can incorporate iron into your diet without always having to resort to eating meat all the time.
After giving it a great deal of thought I feel ready to announce that I’ve came to the conclusion that I definitely prefer biscuits over cake. I know it’s bold and don’t get me wrong, I love a slice of good cake, but there’s that lovely unbeatable crunch that is present in a decent biscuit that is lacking in cake (unless it’s a terribly baked one!).
One of my standby baking ingredients at the moment is dark chocolate because it’s naturally dairy-free and FODMAP friendly. I think it lends itself to being used as a biscuit topping because it’s really easy to use and the flavour complements so many different types of biscuit. In my mind, one of the best partnerships in the sweet area of the culinary world is that of chocolate and orange, with the dark, rich silkiness of the chocolate providing a wonderful counterfoil to the fresh zestiness of the orange oil. Divine.
This chocolate orange biscuit recipe is really quick and easy to make and produces little crispy biscuits that are a doddle to top with melted chocolate. The inclusion of custard powder and a little bit of cornflour ensures that they have a good crunch, but still have a bit of crumble to them. I used a triangular cookie cutter which gave great results, but you can cut them out into any shape you like.
The real struggle lies in waiting for the dark chocolate to cool and harden on the biscuits before you eat them. I’ll bet you can’t.
70g butter (or dairy-free version)
30g coconut oil
80g gluten-free flour (I use Dove’s Farm G/F Plain Flour)
50g custard powder
70g caster sugar
The grated zest of 1 orange
1/2 tsp vanilla extract
1 tsp orange flavouring
1 tsp orange juice
1 tsp xanthan gum
1/2 tsp baking powder
200g dark chocolate (for the topping)
Preheat your oven to 200C/180C Fan/400F/Gas mark 6.
Line two baking trays with greaseproof paper.
Melt the coconut oil and butter in a microwavable bowl.
Add all of the other ingredients and mix until a smooth dough is formed.
Bake the biscuits in the oven for 12 to 15 mins, or until they are golden brown.
Remove from the oven and leave to cool completely on a cooling rack.
Once the cookies are cold, melt the dark chocolate in a bowl in the microwave (stirring very frequently so that the chocolate doesn’t burn).
Generously spread the chocolate over the cookies and leave to harden before serving. Or dive right in and get your chin and fingers covered in melted chocolate. It didn’t happen to me, you understand, it was a friend one time…