Feeling inspired and really happy with feedback from my taste testers, from the cranberry and white chocolate cookies, I thought I would experiment with another flavour. These cookies are really chewy and seem to work really with gluten free flour, something that really surprised me on the first trial.
I know that I don’t really need an excuse to bake or cook, but I wanted to double check that this was not beginners luck and that it really was a good recipe. The only changes that I made from the original were the flavours, flour and adding xantham gum.
I had my second WI meeting at the end of last week and I thought that I should bring something along for the cake stall. Feeling slightly nervous that WI members have a notorious good reputation for their baking skills, I really did not want to let that reputation be spoilt. Lets hope that chocolate chip and coconut was going to be a hit. Deep breath…
WI members and lovers of cookies and biscuits breath out slowly. They were a success. One of my taste testers said: “The best you have baked to date.” It makes me smile knowing that others are enjoying what I am making and they don’t follow a gluten free diet.
The chocolate and coconut is my twist on one of my favourite chocolate bars. What did I have to loose? As it turns out nothing and not being quite sure how much coconut to put it I thought that I should be a slightly cautious and if need be make another batch later on with a little more in. As it turns out it was the perfect amount. As we all know coconut and chocolate work very well together and the coconut flavour comes through just the right amount and does not overwhelm you.
If you did not want to make coconut and chocolate chip why don’t you just add your own flavour. I am hoping to make an oatmeal and raisin one and a lemon one in the next couple of weeks… If you do try this recipe please let me know how you get on.
Makes 30 small cookies or 24 medium sized cookies
225g caster sugar
225g unsalted butter or margarine
170g condensed milk
350g gluten free self-raising flour
1 tsp xantham gum
150g milk chocolate chips or buttons
50g desiccated coconut
1. Pre-heat oven to gas mark 4 or 180oC and line a baking try with baking paper.
2. Cream the butter, sugar and condensed milk in a mixer or by hand until pale in colour.
3. Sift in the flour and xantham gum and hand mix in.
4. Add the chocolate chips and coconut and hand mix into mixture.
5. Divide the mixture up into small balls and place onto the baking tray. Slightly flatten into a disc about 1cm thick. Don’t place the dough mixture too close together as it will spread slightly in the oven.
6. Once all the mixture has to be divided up and placed on a baking tray, place into the centre of your pre-heated oven. Bake for 18 minutes or until the cookies are golden on the edges.
7. Once baked, remove from the tray and place on a cooling rack.
Once cooled place into an air tight container. They should keep for about 4-5 days.
These are perfect with a nice cup of tea in the afternoon.
Happy gluten free baking 🙂