Cookies s’mores sans gluten

Ingrédients

• 210 grams Gluten-free All purpose Flour (AKA GF plain flour in UK)
• 100 grams Brown Sugar
• 100 grams White Sugar
• 110 grams Unsalted butter (melted and cooled)
• 120 grams Chocolate (milk or Dark) (Chopped)
• 1 large Egg
• 1/2 teaspoon Baking soda
• 1 teaspoon Baking Powder (Some brands may have ingredients that contain gluten. Always be sure to check the label.)
• 1/2 teaspoon Salt
• 1/2 teaspoon Vanilla extract
• 1/4 teaspoon Xanthan Gum
• 50 grams Mini Marshmallows
• 100 grams Gluten Free Digestive biscuits (or Gluten Free Graham Crackers)

Préparation

1. 1

   Chop chocolate into good size chunks. You can use chocolate chips if prefered. Take the digestives/graham crackers and blend them into a crumb-like consistency. (Alternatively, Pop them in a freezer bag and using a rolling pin or wooden spoon you can crush them easily)

2. 2

   Melt butter in the microwave and once cool add to sugar and mix together until creamy.

3. 3

   Add vanilla extract and egg to creamy mixture and beat until fully combined.

4. 4

   Add flour, Digestive/graham cracker crumbs, baking soda, baking powder, salt, Xanthan gum and mix well with a wooden spoon.

5. 5

   Add chopped chocolate and gently knead into the mixture and then place in the fridge for 30 minutes to firm up.

6. 6

   Line 2 baking sheets with greaseproof paper.

7. 7

   After 30 minutes using an ice cream scoop to scoop the dough onto the lined baking sheet. Leave around 3 inches between cookies. I would not put more than 6 cookies on each baking sheet as you want to allow plenty of room for them to spread.

8. 8

   Place the baking sheet in the fridge for a further 30 minutes.

9. 9

   Preheat the oven to 170°C/325°F/Gas mark 3

10. 10

    Place the baking sheet in the center of the oven and bake for 10 minutes. Carefully Remove from oven and gently press your desired amount of marshmallows into the top of each cookie and place back into the oven and bake for a further 5 minutes.

11. 11

    I recommend baking the baking sheets of cookies one at a time to ensure they are baked evenly as they are best baked in the middle of the oven.

12. 12

    Leave to cool on the baking sheet until they are cool and firm before transferring to cooling rack.