November is here for good but it’s a month very different from all the others we’ve had in recent years. It is not only because of the pandemic but also because of the good weather we have in Greece. This, of course, helps us to still have our windows open. We haven’t turned on the heating yet and many mornings we can enjoy our coffee on our balcony or on our veranda, gathering some more sunshine and vitamin D. I don’t know about you, but I really love this weather with the sun and the “comfortable” temperatures. And for those who like snow, don’t despair because it’s coming, too! And if it’s going to be late? Then we make these snow-capped cookies to have something of snow this season! 🙂

These snow-capped cookies disappear in minutes. Specifically, the batch I made to photograph were eaten before they were photographed and became famous, while cooling on the rack.

These chocolate morsels are truly addictive and as an old TV commercial was telling us: “no one can eat just one”!


Yields32 ServingsDifficultyBeginner

Prep Time10 minsCook Time14 minsTotal Time24 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 350 g gf flour for pastry Schär's Mix C – Mix Pâtisserie
 200 g chocolate couverture with 65% cocoa
 220 g granulated sugar
 150 g butter
 2 eggs
 2 tsp baking powder
 ½ tbsp sea salt
 icing sugar for the coating

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Sift the flour together with the baking powder and salt.

2

In a bain-marie (no special equipment is needed, just place a metal or pyrex bowl over a pot of boiling water) melt the butter well with the chocolate couverture, after we have cut it into small pieces so that it melts more easily and quickly. Mix well until everything melts and our mixture becomes smooth.

3

Beat the eggs well, either with a mixer or by hand.

4

Pour the melted chocolate couverture and the beaten eggs into the sifted flour and mix well. We can beat them in the mixer or by hand.

5

Wrap our dough in cling film and leave it in the fridge for 2-3 hours. For greater convenience, put it in an air-tight container with lid.

6

Form this dough into approximately 32 balls.

7

For greater convenience, I had put the dough in a wide taper and in the fridge. When I took it out of the fridge I cut it into 32 pieces so that my cookies were about the same size.

8

Roll these balls in sifted icing sugar.

9

Place them thinly on a baking tray. Specifically, I needed 2 oven trays for this batch.

10

Bake in a preheated oven at 180°C/350°F for about 14 minutes.

11

Let them cool well on a wire rack, before trying them.

Ingredients

 350 g gf flour for pastry Schär's Mix C – Mix Pâtisserie
 200 g chocolate couverture with 65% cocoa
 220 g granulated sugar
 150 g butter
 2 eggs
 2 tsp baking powder
 ½ tbsp sea salt
 icing sugar for the coating

Directions

1

Sift the flour together with the baking powder and salt.

2

In a bain-marie (no special equipment is needed, just place a metal or pyrex bowl over a pot of boiling water) melt the butter well with the chocolate couverture, after we have cut it into small pieces so that it melts more easily and quickly. Mix well until everything melts and our mixture becomes smooth.

3

Beat the eggs well, either with a mixer or by hand.

4

Pour the melted chocolate couverture and the beaten eggs into the sifted flour and mix well. We can beat them in the mixer or by hand.

5

Wrap our dough in cling film and leave it in the fridge for 2-3 hours. For greater convenience, put it in an air-tight container with lid.

6

Form this dough into approximately 32 balls.

7

For greater convenience, I had put the dough in a wide taper and in the fridge. When I took it out of the fridge I cut it into 32 pieces so that my cookies were about the same size.

8

Roll these balls in sifted icing sugar.

9

Place them thinly on a baking tray. Specifically, I needed 2 oven trays for this batch.

10

Bake in a preheated oven at 180°C/350°F for about 14 minutes.

11

Let them cool well on a wire rack, before trying them.

Gluten Free Chocolate Crinkle Cookies
  • Let them cool well on a wire rack, before trying them.
  • If you find it difficult to divide the dough into equal amounts, then use a scale.
  • Each oven bakes differently. My new oven is slower than the old one. The time I give in each recipe is approximately. Keep an eye on them as they bake and you’ll see if they take a little longer or a little less time.
  • You can use whatever chocolate couverture you want. My favorite is the one with more cocoa because it gives a stronger flavor, but usually everyone finds it bitter.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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