Kinda Black Forest Gateau Crackle Cookies

I like old stuff.  I'm a vintage girl and constantly inspired by things from the past.  The inspiration behind these crackle cookies is, not surprisingly, Black Forest Gateau.  Whilst I am not going to lie to you and say that eating these cookies is like eating a Black Forest Gateau, they do, for me, conjure up the same sense of nostalgia.  The dried cherries give these little nuggets a delicious sourness which works so well against the heady hit of chocolate.  They are not overly sweet, but with their prettily pink dusting of cherry powder, they have just enough to indulge your sweet tooth.

I use Food Thoughts products as I believe they give a superior flavour, however, feel free to use whatever you have in your store cupboard.


RECIPE
Makes 24
Total time to make: 30 minutes


INGREDIENTS

• 150g gluten-free plain flour
• 30g Food Thoughts cacao powder
• 30g Food Thoughts cocoa powder
• 30g Coffee Mate
• 1 tsp gluten-free baking powder
• 1/2 tsp xanthan gum
• 1 tbsp cherry powder, plus extra for dusting
• 200g golden caster sugar
• 25g Food Thoughts cacao nib
• 2 eggs
• 60g butter, melted and cooled
• 40g dried cherries, soaked overnight in 1 tbsp Kirsch
• 30g icing sugar (for dusting)

METHOD

1. Pre-heat the oven to 180c/160c fan/gas 4 and line 2 large baking trays with baking paper
2. Sift together the flour, cocoa powder, cacao powder, baking powder, xanthan gum, Coffee Mate and cherry powder together
3. Stir the sugar, cacao nibs and dried cherries through the flour mixture
4. Whisk the eggs and butter together, then pour this into the dry ingredients.  Stir together using a wooden spoon, then work with your hands to bring it together into a ball.
5. Roll about a dessertspoon full of the mixture into a ball, then roll in icing sugar and place on your prepared baking tray
6. Continue in this way until you have used all the mixture
7. Bake for 10-14 minutes, remove from the oven and leave to cool on the tray for about 10 minutes then remove to a wire rack to cool completely.  If you are unsure if they are cooked or not, give them a little nudge; if they slide they are cooked and can be removed.  If they don't budge or your finger leaves an impression in the cookie, you will need to leave them in for another 3-5 minutes.
8. Once cooled, dust them with cherry powder then eat, greedily.

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