Massive macadamia and white chocolate gluten-free cookie
A cookie the size of a very large cake – what's not to love? This delicious gluten-free recipe from Howard results in a crunchy, chewy, nut- and white chocolate-studded masterpiece that makes the perfect centrepiece for parties and gatherings. Break off a piece and pass it around!
Ingredients
- 75g of macadamia nuts
- 100g of white chocolate , broken into smallish pieces
- 100g of unsalted butter
- 150g of gluten-free self-raising flour
- 100g of Demerara sugar
- 1 large egg
- 1 1/2 tsp vanilla bean paste , (or vanilla extract)
- 50g of white chocolate chips
Method
1
Preheat the oven to 170°C/150°C fan/gas mark 3-4 and line a large baking sheet with non-stick baking paper
2
Place the nuts on the lined baking sheet and roast for 5-10 minutes until light golden brown. Remove the nuts from the sheet and leave aside to cool a little
3
Melt the chocolate and butter together – the easiest way to do this is in a heatproof bowl in the microwave. Give it a 30 second blast, then stir gently. Three blasts in total should do it. Don’t worry if you overheat it slightly and the mixture curdles a little – it will still taste fine
4
Put the flour and sugar in a large mixing bowl and stir to combine
5
Whisk the egg with the vanilla paste and pour into the dry ingredients, then add the melted chocolate and butter and mix well
6
Transfer the mixture to the lined baking sheet and shape it into a circle about 30cm in diameter by pressing it out with your hands. The mixture will spread a bit in the oven so if you want a nice clean edge to your cookie you can contain it within a 30cm springform or loose-bottomed cake tin – use the tin ring minus its base on the baking sheet or simply bake the cookie in the cake tin
7
Arrange the macadamia nuts and chocolate chips on top and press them gently into the cookie dough
8
Bake for about 20–25 minutes until the surface feels fairly firm and dry to the touch. Leave to cool for a few minutes on the baking sheet, then run a knife around the circumference, carefully unmould and transfer to a wire rack to finish cooling and to firm up
9
When cool, decorate with more melted white chocolate if desired. You can mask off the centre of the cookie with a circle of foil, baking parchment, a large plate or the base of a loose bottom cake tin, then drizzle artistically around the edge. Add gluten-free sprinkles or popping candy if you wish
10
Cookie slices will keep in an airtight container for several days
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Massive macadamia and white chocolate gluten-free cookie
