It is Australia day!! and if you know an Australian you probably have heard of the infamous “4 day weekend”. This is where taking the Friday off work and having 3 day of public holiday to enjoy all the thing Australian summer is all about. I am not sure if the work bosses have caught on to this but I think the excuses are getting pretty lame for not turning up to work.
The fake coughs and wheezes over the phone, faking a car accident ( or actually getting into a real one!!) on the morning, faking funerals and the most gutsy one is not even giving an excuse.
For the first time this year I actually like my 4 day weekend end. Considering the year before I have either been sick, working or studying; it is refreshing change to actually not have to do anything if I wanted to. However this goes against my nature, so this weekend I actually baked and cooked for hours on end. Paradise if you ask me. Waffles made from atta, cookie recipe organising, not quite up to standard squid ink seafood buns and ice cream testing were all on the menu. I found out that kiwis make for very delicious butters to be made in to ice creams.
So I hope not to disappoint you too much day with a very short post but I have a cookie recipe for you that will change your mind about any problems having to do with coconut flour.
Many resources on the net have told you about the absorbent, non binding ( gluten-free flour) often dry texture it can produce.I have really been to hell and back trying my hand at these as it really is true that coconut flour needs to be used sparing with other non grain/grain flours. Yes I think you can try to make it with 100 % coconut flour but it needs to be reduced greatly and more eggs are needed so it can come out right.
I also used a combination of syrup and brown sugar in these cookies. While rice syrup may not be on health list it helps the chewy texture of the cookie more than using brown sugar by itself. The flavour is better in malty rice syrup than plain corn syrup. Either way, they are both great for chewy gluten free cookies.
I found most one where not the kind I was looking for as they were all about “healthing” up the cookie. Sorry folks I am looking for cookie that is more delicious than giving you super powers. So up the butter ( I used brown butter here), up the eggs and yolks and do not skimp on the chilling time. As much as it pains me to say it cookies are better when chilled, oh well I got to resist the eating the frozen batter now.
After researching the web and my baking fails (too hideous to post); this one was the successful recipe I came across which is gluten-free and the chewy texture that can carry the butterscotch flavour and robust coconut taste. Of course I went with the easier route of using a gluten-free flour instead but you can use the amounts of rice, tapioca starch, corn flours and xanthan gum.
Do not be bias the fact the recipe came from a free website marking coconut; it actually works! If we learnt anything from the Nestle cookie secret is that, The recipe at back of packs are listing gold. Chewy, melting tender cookies with a crispy outer edge and dense middle; studded with butterscotch chips and unsweetened coconut. No scented candle would be able to recreate the scents coming out of the oven when you bake these. Rich and delicious, one is enough but really who I am kidding. January detox are done right?
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Chewy Coconutty Butter Rich Cookies (gluten free)
Barely changed from Coconut recipes Website By Sarah Shilhavy
Makes 40 cookies if using a small cookie scoop 1 Tablespoon
230g unsalted butter, in cubes
57g coconut flour
305g gluten-free flour
2g fine sea salt
8g baking soda
60g rice syrup
200g brown sugar
2 egg yolks
1 teaspoon vanilla paste
200g butterscotch chips plus extra for topping
90g coconut, shredded unsweetened
In small sauce pan, over low heat, melt the butter. Continue to cook the butter, stir with a wooden spoon occasionally until it forms brown specks and takes on a light golden glow. Immediately remove it from the heat and pour in to a stand mixer bowl to cool. DO not cook it more than light gold, it turns very quickly to burnt.
In a separate bowl sieve together gluten-free flour, coconut flour, salt and baking soda.
Mix brown sugar with brown butter in the stand mixer for 1 minute before adding syrup. continue to mix for another 1 minute. Add egg and 2 yolks, one at a time. Mix well in between additions.
Fold in flour in 3 batches until it mixed well. Fold in coconut and chips. Chill in the fridge overnight (easiest) or can be baked after 1 hour of chilling.
Once chilled, remove dough from the fridge and preheat oven to 180C. Line two trays with baking paper and set aside. Using a 1 tablespoon cookie scoop, portion out the dough 5 cm apart for each other, flatten to 5mm-1cm and sprinkle if desired with fine sea salt and extra butterscotch chips. A pinch will do but it makes a difference to the taste.
Bake in oven for 8-11 minutes. Cool on the tray before placing on wire rack. Store in airtight tin for about 1 week.