A lovely little treat, worthy of this festive time of year.
Taking care for those who know their own tolerance levels. We know that Noah can have gluten free oats, so we have some from those great gluten free alchemists .. So if you can’t find any of their products in a store near you, you can order on-line :
- 200g soft butter
- 130g granulated sugar
- 1 egg + 1 egg white
- 1 teaspoon Nielson Massey Vanilla Essence
- 180g Dove Farm Gluten Free Plain Flour
- 35g Food Thoughts Cocoa
- 65g Delicious Alchemy Gluten Free Oats
- 4 Cadbury Fudge bars, each cut into 6 smaller pieces
The recipe will make about 24 cookie balls
Preheat the oven to Gas 4, 190c and line 2 baking trays with greaseproof paper.
Mix the dry ingredients together.
Beat the soft butter with the sugar until light and fluffy, then beat in the egg until beaten in well, the do the same with the egg white. The mix in the essence.
Pour in the dry ingredients and mix well until all the dry ingredients are mixed well.
At this point you can pop this in the fridge for 10 minutes so that the butter hardens and the mix is slightly easier to handle but you can start rolling sooner.
And when you are ready to roll (😀) take a bite size piece of fudge and a walnut size piece of cookie dough and squash and roll into a ball. Place onto the prepared lined tray and repeat until all the mix has gone. If you wish you can press down gently with the back of a fork.
Bake in the oven – a tray at a time on the middle shelf, for about 10 – 14 minutes.
Leave to cool and enjoy, I also used a Dr. Oetker silver shimmer spray with a star pastry cutter. These are rather nice warm though 😋😋.
They’ll keep well in a sealed container for a couple of days