Home Sweet Home Bakealong 23: Mint Chocolate Thumbprint Cookies (gluten free)
A nice easy one this week. I adapted it to be gluten free and to use up what I had in my cupboards. Cookies are very forgiving.
The only criticism I have of this recipe is that my white chocolate filling looked a bit weird and translucent. Enough that people asked what it was (they then scoffed them happily). I suspect that it might be the fault of my thrifty chocolate choice though. I’d be tempted not to make a ganache and just put melted white chocolate in the dimple. Unless of course you’re opening the cream for something else. Humming bird seem quite big on ganache decorations but it seems a bit of an overkill to me.
Also, I never realised before now that it’s spelled “demerAra” not “demerEra”. Am I saying it incorrectly as well? Should I be saying dem-er-raa-rer? It sounds a bit…sloane.
Mint Chocolate Thumbprint Cookies (adapted to be gluten free)
from Home Sweet Home by the Hummingbird Bakery
For the cookies:
60g Dark chocolate, roughly chopped [I used milk chocolate]
110g butter, softened
40g caster sugar
1 tbsp soft dark brown sugar
1 large egg yolk
1/2 tsp vanilla essence [I used vanilla bean paste]
1 tsp peppermint essence [I omitted this as I wanted the chocolate to come through]
125g plain flour [I used 115g gluten free SR flour without any problems]
30g cocoa powder [I used 40g to counter the milk chocolate]
1/4 tsp salt [I used salted butter so didn’t add this]
75g demerara sugar
For the filling:
40g White chocolate, chopped
1 1/2 tsp double cream
1 tsp peppermint essence
It’s a pretty standard biscuit method, but melt the chocolate and stir through before adding the cocoa, flour and salt. You leave it to set in the fridge. It’s a pretty stiff mixture which makes the thumbprints pretty easy to do.
Next week it’s Candy Bar Pie (heart-stoppingly indulgent and more peanut butter)