Snowcap cookies
30 MINUTES + CHILLING + COOLING | MAKES 18
EASY | GF
These cookies have icing sugar crusts that resemble snow-capped mountains when baked. They’re bursting with mouth-watering chocolate, and I don’t think anyone would know that they’re gluten-free.
plain chocolate 100g, melted and cooled
gluten-free plain flour 150g, sifted
ground almonds 110g
baking powder 2 tbsp
salt a pinch
caster sugar 100g
egg 1
butter 100g, softened
icing sugar sifted, for dusting
• Put the chocolate, flour, almonds, baking powder, salt, caster sugar, egg and butter in a large bowl and whisk together into a creamy dough. The dough will seem very soft but it will firm up as it chills.
• Wrap the dough in baking paper and chill for 2 hours until firm. If you’re short of time, put the dough in the freezer for 30 minutes until firm.
• Heat the oven to 180C/fan 160C/gas 4. Divide the dough into 18 pieces and roll into small balls between your hands. Roll each ball in icing sugar so they’re well coated, then place on a baking sheet lined with baking paper, pressing down slightly with your fingers. Sift over more icing sugar, so the cookies are coated in a thick layer of sugar.
• Bake for 10-15 minutes or until the cookies are just firm. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack using a spatula to cool completely. The cookies will keep in an airtight container for up to three days.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce
