Firstly, thanks to everyone who’s just as excited as I am about having my sister home! And the cookbooks! I’ll have the post up on those soon, oh, and along with my “to-bake” wishlist.
Actually, today I have a recipe to share from one of the books she got me *already!* I really couldn’t keep my flour covered hands off the books. In fact, I’ve been pretty good lately, baking from all sorts of books, not leaving any of them out. It’s an accomplishment as many of you will probably understand since it’s really quite testing to not show favouritism to a particular book.
My secret book loves are Rose Levy Beranbaum’s Cake Bible and Heavenly Cakes, Donna Hay’s Modern Classics 2, Sherry Yard’s Desserts by the Yard, Carole Bloom’s The Essential Baker, Jennifer Graham’s The Crabapple Cupcake Cookbook and Sur La Table’s The Art and Soul of Baking.
What are you secret loves? Oh do tell…
On to yummier things, I baked digestives today and for most people, this may be quite a strange thing to bake. Afterall, McVitie’s makes the BEST chocolate covered digestives. I love mine eaten cold, from the fridge, so the chocolate has set into fudge and holds up when I dunk it into my Milo (malted chocolate drink).
But being gluten free means no, no and er…no digestives. What a bummer. Actually, I think the initial stage of becoming gluten free turns you into ‘no’ lady (or man). You practically have to say no to everything! And worse, the people who render you food-impossible. Meh, not cool.
Well these digestives are very, very tasty, just like the packaged ones but better. I find that it doesn’t have that ‘odd’ aftertaste I used to get with the packaged ones. And the chocolate I coated it in? No vegetable fat, just pure 55% couverture chocolate. Talk about snobby digestives! I now have mine cold, sitting in the fridge, waiting for me to sink my teeth into them. And the un-chocolate-d ones would make the greatest cheesecake crust if I dare say so myself.
Prepare for dunkage!
Better Gluten Free Digestives. makes 35-40 (adapted from River Cottage Everyday by Hugh Fearnley-Whittingstall)
*Gluten-free and Egg-free
125g trans-fat free shortening, softened and cubed
125g butter, softened and cubed
1 1/2 cup GF flour blend
1/4 cup buckwheat flour
250g medium oats (I pulsed GF oats in the food processor for 15-20 seconds)
35g brown sugar
1 tsp baking powder
2 tsp fine sea salt
1-2 tbsp almond milk (any milk’s fine)
1) Preheat oven to 180 degreesC. Grease and line 2 cookie pans with parchment
2) Pulse the butter, shortening and flours in a food processor until it resembles breadcrumbs
3) Add in the sugar, oatmeal, salt and baking powder. Pulse 3 times, 3 seconds each.
4) Pour the dough into a big bowl and using your hands, knead it lightly. Add in 1 tbsp of milk and mix in using your hands. Dough should be slightly sticky, enough to hold together when rolled into a ball. If not, add in more milk, 1 drop at a time.
5) Roll tablespoonfuls of the dough into balls (about 17-18g, I weighed it!) and place onto cookie sheet. Fill bowl with 1 cup of icing sugar and dip the flat bottom of a glass into the sugar, and press down onto the dough ball to flatten it to about 4-5 mm thick. If it’s too thin, it tends to be too fragile after baking. Dip the glass bottom into icing sugar again and repeat.
6) Before baking, carefully hold the baking tray and the parchment at a angle and lightly tap the tray against the table to remove excess icing sugar from the cookies. Bake for 12-15 mins, or until cookies are fairly firm when touched. They don’t brown too much so colour may not be the best way to test for done-ness. Cool completely on the tray.
7) If you’d like chocolate covered digestives, melt 120-150g of 55% chocolate and let cool to room temp. Then, using a rubber spatula, gentle spread half the cooled cookie surface with the chocolate and place in a single layer, to chill in the fridge until set. Where I live is really warm so I’ve been keeping those in the fridge., The un-chocolate-d ones are good in an airtight container, on the kitchen counter, for hungry, wandering hands.