Category: Cookies, Dessert, Valentine's Day
Yields:
12 Servings
Difficulty: Easy
Prep Time: 1 Hr
Cook Time:
30 Mins
Total Time:
1 Hr 30 Mins
Welcome back to another lactose free recipe. This week I wanted to share with you something that is full of chocolatey deliciousness. This recipe is as easy as it is delicious. The best thing is that this recipe feature both dark and white chocolate that is completely lactose free from the company Sweet William.
I have tested this recipe many times and found it to be easy and fool proof. Plus, it works amazing with lactose free products. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
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Cookie Dough
- Icing
- Decorating
Instructions
- Preheat your oven to 170 Celsius and line two oven trays with baking paper.
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Add the margarine to a medium bowl, sift the icing sugar over the top. Beat until smooth and creamy. The colour of the mixture should lighten.
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Add the vanilla and mix well.
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In a separate bowl add the rice flour, plain flour and cocoa powder. Mix well.
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Grab your sieve again and sift half of the flour mixture into the butter mixture. Mix well.
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Sift the remaining flour mixture over the dough and mix well.
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Use a table spoon to scoop out some of the dough.
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Use your hands to roll the dough into a ball. Place the dough onto the baking tray.
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Dip a fork into some water and gently press it into the dough ball.
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It should flatten it slightly and create little indents where the fork prongs were. Continue this process until you have a tray of cookies. Remember to leave a small gap in between them.
- Bake the cookies a tray at a time for 20 to 30 minutes. The cookies should be firm to the touch.
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Transfer the cookies onto a wire rack to cool completely.
- While the cookies are baking and cooling down, we can move onto the icing.
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In a bowl add the margarine and icing sugar. Beat until smooth and creamy
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Place the 100g of dark chocolate into a microwave safe bowl. Place in the microwave for 20 seconds. Take the bowl out and stir using a metal fork. Place back in for another 20 seconds. Again take the bowl out and stir. Keep this process up until the chocolate is melted.
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Pour the chocolate into the icing mixture and beat well.
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It should look beautiful and smooth. Cover the bowl with cling wrap and place into the fridge.
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Grate the white chocolate into a small bowl. Place that into the fridge as well.
- When the cookies have cooled down completely we can move onto the chocolate dip. Melt the remaining dark chocolate following the steps I stated previously. Gently dip each cookie into the melted chocolate. Place the cookie onto a baking tray covered with baking paper. It is ok to use the paper you used for baking if it is not dirty.
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Keep dipping each of the cookies until they are all done. Place the cookies to the side and leave until the chocolate hardens and they can be handled.
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Take the icing out of the fridge. Spoon into a piping bag fitted with an 8B large star tip.
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Flip half of the cookies over. And gently pipe a generous amount of that icing into the centre of those flipped cookies.
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Place the top of the cookies on top of the icing.
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Grab the white chocolate out of the fridge and gently sprinkle the top of the cookies where the chocolate dip was.
- Place the cookies into the fridge so the icing hardens, this will help keep the cookies together.
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Serve, devour and enjoy.
