Some baking accidents have surprising results.
I love experimenting in the kitchen and after making some cookies earlier in the week I had some left over condensed milk.
Not wanting to waste the milk I routed through my cupboards and found some chocolate chips and a tin of caramel. I wondered if the caramel could be combined into a cookie and what the end result would be.
By complete accident I ended up with not a soft and chewy cookie like I was expecting, but something that resembled more like a biscuit. You could say that I had over baked them… nope!
The biscuit had a nice texture and taste was not too sweet, but had the right amount of chocolate goodness.
Perhaps a little too good as I soon remembered that I had not taken a picture after I have demolished 4 of them!
This recipe make 26 small-medium biscuits or 20 large sized biscuits.
100g caster sugar
225g unsalted butter or margarine
170g condensed milk
100g caramel (I used tinned)
300g gluten free self-raising flour
50g coco powder
1 tsp xantham gum
1oog chocolate chips – dark if possible
100g chopped hazel nuts
1tsp instant coffee granules
1. Pre-heat oven to gas mark 6 or 200 oC and line a baking try with baking paper or grease the tray with butter or a flavourless oil.
2. Cream the butter, sugar and condensed milk in a mixer or by hand until pale in colour. Then add the caramel and mix together.
3. Sift in the flour, coco powder, xantham gum and coffee and mix together so that it forms a dough.
4. Add the chocolate chips and nuts and mix into the cookie mix.
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 and are a slighter darker in colour.
7. Once baked, leave to cool on the tray for a few minutes and then 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 🙂