For the gluten free glutton and friends! (Melting moments with lucious chocolate center)

I'm always on the look out for really nice gluten free recipes.  Not just because a number of my friends avoid gluten like the plague but because it's a real challenge!  You have no idea just how much gluten affects the textures of baked foods until you try to cook without it.  It's also a real pain for those who are longing for that delicious slice of white bread (that used to make them very sick) or a crumbly, buttery cookie.  Bread I will tackle another day but here is a really easy recipe for melting moments with a chocolate butter filling.  They are perfect for after dinner with coffee but also delicious if you ignore the filling and just dust them with icing sugar!

Gluten free melting moments with chocolate
Ingredients
Makes about 14 depending on the size of the dough balls you make!
150g/5 oz corn flour
150g/5 oz gluten free self-raising flour
225g/8 oz butter
50g/2 oz icing sugar
1 large tsp. lemon zest

For the filling:
50g/2 oz butter
110g/4 oz icing sugar
1 level dessert spoon cocoa powder

Method

• Preheat oven 160C/325F/Gas3.
• Mix all the ingredients for the melting moments in a food processor or food mixer until it comes together in a dough.
• Roll into small marble sized balls and place on a non- stick tray or lined tray, well apart from each other as they spread.

     

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Bake for 10-12 minutes in batches and cool. The biscuits shouldn't be allowed to brown too much on top or they will taste quite bitter.  Also, try to be patient enough to leave them on the baking tray long enough for them to firm up, otherwise they will fall apart when you try to move them!

• Mix the filling ingredients together until very smooth in a food processor (if it's a small bowl - there's not enough mixture for a large processor bowl) or use a whisk and mixing bowl.  Using a teaspoon or piping bag, sandwich the biscuit halves together.  Dust with icing sugar. Store in an airtight container in a cool place for up to two weeks.  They are even better a few days after making!

They are really delicious and you can't necessarily tell that they are gluten free which can only be a good thing!  Use this dough to make tart cases and all sorts of flavoured cookies.  It's a good all round base to have in your repertoire!
Lizmoorecooks.com
29-05-12