I love cookies 🙂 So much so ‘cookie’ was my nickname as a child. I loved the cookie monster too. We didn’t watch much TV as kids and I often feel a little cheated out of The Clangers and Button Moon … but we did watch Sesame Street at my grandmothers house in Holland. Or Sesam Straat as it’s called over there. Perhaps I AM the Koekie Monster 🙂
The other thing I adore about Holland are the spiced cookies at Christmas. Speculaas and kruidnoten made with ginger, cinnamon, nutmeg and cloves are so delicious.
I’ve recreated the flavour ~ gluten and dairy free, made with coco sugar, dipped in extra dark chocolate.
200g rice flour
75g coco sugar
75ml coconut oil
A shake of cinnamon, nutmeg, cloves & ginger (or mixed spices if it’s easier)
50g dark chocolate (I like 90%)
Squeeze of honey (around 20ml to sweeten it a little)
Teaspoon of coconut oil
Preheat the oven to 170C
Whisk a couple of eggs, add 75ml of melted coconut oil and use a wooden spoon to stir in 150g of rice flour (saving 50g for adding later if needed and flouring the work surface) & 75g of coconut sugar (ginger infused works super well for added gingeryness).
The mixture will form a soft dough which you can kneed together with your hands. Add a little more flour if its too soft and squishy.
Flour the work surface well and use a rolling pin to flatten the dough. I like my cookies a few mils thick to make them soft in the centre. Use a heart shaped cutter to create beautiful little valentines heart. Oven bake for around 15-20mins at 170C. Once cooled, place these in the fridge to ensure they’re nice and cold which will help the chocolate dip to set.
To make the dark choc dip, boil a pan of water placing a glass bowl over the saucepan. Simmer the water whilst melting 50g of dark chocolate with a squeeze of honey and teaspoon of coconut oil. Once the mixture is nicely melted together turn the heat off and allow to cool just a little. Dip each heart into the chocolate mixture, place on greaseproof paper and pop in the fridge for at least 30 mins to set.