Editor’s Pick
JANUARY 27, 2009 12:14AM
Rate: 2
Celebration Cracked Cookies with Toffee and Nuts
Because the world cracked open this week and we experienced some mighty fine and necessary uplifting, this week 's gluten free goody is the cracked cookie. This cookie is simple, easy and full of toffee and nuts and can be made in short order. Its requirements are simple. Get thee some Heath or Skor bars or the stuff in the baking section in the bag. Freeze the bars and drop those suckers on the floor (still wrapped please!) A little bit of chopped nuts, and you are almost all set.
A bit of trivia: Ben & Jerry made their first heath bar crunch ice cream by freezing the industrial sized bar and dropping it onto the floor from a ladder before mixing it into the ice cream base.
This recipe is an adaptation from the book, Big Fat Cookies by Elinor Klivans.
Celebration Cracked Cookies with Toffee and Nuts
cast of characters
Ingredients- 1.5 cups of gluten free flour
- 1/2 teaspoon xanthan gum
- pinch of salt
- 1/2 teaspoon baking soda
- 1/2 cup of white sugar
- 1/3 cup of brown sugar
- 1.5 sticks of butter, melted and cooled a bit
- 1 egg white
- 1 teaspoon vanilla
- 2 cups of cracked up toffee
- 1 cup of chopped nuts, either walnuts or pecans
Directions
Line a baking sheet with a silpat or parchment. Preheat oven to 350 degrees.
Melt the butter and let cool slightly. In a small bowl stir the flour, xanthan gum, salt and baking soda together and set aside.
flour mix, toffee pieces, and sugars
In another larger bowl, mix the sugars and whisk in the butter until smooth, and add in the egg white and the vanilla. Then mix in the flour mixture with a wooden spoon until mixed. Toss in the broken toffee and nuts and stir until combined.
melted butter cooling
butter, sugar, egg white, vanilla, whisked
toss in the toffee and nuts after the flour is mixed in
mix thoroughly
Drop the whole thing on a baking sheet with either parchment or a silpat and flatten the dough until it is about 1/2 inch thick or so, evenly and the edges are about and inch or so away from the edge of the pan. It will be uneven at the edges, don't worry about that.
drop the dough onto the silpat and flatten
Bake at 350 degrees for about 15 minutes and rotate. Bake for about 4-5 minutes more until golden brown and the edges look well done but not burned. Remember, gluten free does not brown like regular flour.
flattened dough in the oven
Cool for about 15 minutes in the pan. Slide the parchment or silpat onto a rack and cool more until very cold. When really cool the cookie will be very crisp. Break it into piece about 3-5 inches big, unevenly. Cracked chunks!
silpat on cooling rack
cooled cookies, cracked into pieces
and in the serving dish
Serve when very cool with espresso or milk or both. Enjoy!
and with espresso
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Comments
ok. seriously. where is anyone???? just a note. they taste better the second day. crunchy.
yum. These look good. I'm going to have to steal a recipe I think.
oh my dang goodness!!! gotta go make these right now ... and yes ... GF ... I'm a believer ...
but I gotta tell you ... it's not easy to find the GF flour in bumfu@k, MO!!!
OMG ... Heath is my ABSOLUTE favorite ... we buy them in the case at Sam's club ... I put them in and on everything!!!
but I gotta tell you ... it's not easy to find the GF flour in bumfu@k, MO!!!
OMG ... Heath is my ABSOLUTE favorite ... we buy them in the case at Sam's club ... I put them in and on everything!!!
Ann - I buy the flour mail order from Authentic Foods. If you google them and then look at the flours, I use the classic blend. I get the xanthan gum from them too. We can find gf flour here but no one makes it better than those guys.
and they really do taste fantastic the second day. the toffee gets re-crunchy again.....that isn't even a word, huh?
if you make it with regular flour, leave out the egg white and of course the xanthan gum.
enjoy!
and they really do taste fantastic the second day. the toffee gets re-crunchy again.....that isn't even a word, huh?
if you make it with regular flour, leave out the egg white and of course the xanthan gum.
enjoy!
Yummy. Now, with the Baskin Robbin Pistachio ice cream,
sip some Blonde Leffe Belgium, Abbey. Oh yea, a bier from
ale country.
Full bodied.
Very subtle.
But an expresso will do with delicate, raw, pure goat milk. I'd say:`
Eat up, enjoy.
Sip from a open chalice. That's how the monks and nuns did when they ate cookies.
It creates a perfect head, and accentuates any homemade food folk will serve a Guest.
Yummy. "off-topic"...
At the farm, we have a black poodle named Lu Lu. Boy Ringo is Lu Lu's best dog friend.
Ringo is the gold lab.
Hope pups some day?
No bulls eye as of yet.
Dogs eat the flapjack.
Toss dogs grain treat.
I's heading there now.
Ya' make folk hungry.
sip some Blonde Leffe Belgium, Abbey. Oh yea, a bier from
ale country.
Full bodied.
Very subtle.
But an expresso will do with delicate, raw, pure goat milk. I'd say:`
Eat up, enjoy.
Sip from a open chalice. That's how the monks and nuns did when they ate cookies.
It creates a perfect head, and accentuates any homemade food folk will serve a Guest.
Yummy. "off-topic"...
At the farm, we have a black poodle named Lu Lu. Boy Ringo is Lu Lu's best dog friend.
Ringo is the gold lab.
Hope pups some day?
No bulls eye as of yet.
Dogs eat the flapjack.
Toss dogs grain treat.
I's heading there now.
Ya' make folk hungry.
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