world peace cookies

How can you resist a recipe with a name like this. A few years ago I, along with my brother, gave up all grains and started a paleo diet. While my brother is still going strong I got back on the wagon many moons ago. A life without bread and pasta I could live with but sometimes life just calls for cake and biscuits and the gluten-free alternatives just aren't the same. 

This recipe makes an ultra-rich, dark and intense shortbread-like biscuit rather than an American-style chewy cookie but completely delicious nonetheless. Perfect for those moments when you need something sweet. I made these for a present but we'll see how many leave the house.

Begin by sifting 160 grams of plain flour, a quarter of a teaspoon of baking powder and 45 grams of cocoa into a larger bowl. Next beat 155 grams of room temperature (very important!) butter until fluffy and add 145 grams light muscovado sugar and 50 grams of golden caster sugar along with a splash (a teaspoon or so) of vanilla extract and a pinch of salt. Whisk for a further two minutes before mixing into the flour mixture. As the butter is the only fat here, it needs to be soft to ensure all the ingredients are combined. Finally mix in 100 grams of dark chocolates chips, you might need to get your hands in to ensure the dough comes together. Divide the dough in two and wrap each bit in cling film, rolling it up to make a cylinder. Chill for three hours (and up to three days). 

When you're ready to bake, cut the dough into 1 cm rounds and place on a line baking sheet. Pop them in a oven pre-heated to 165 degrees celsius for 11 to 12 minutes. Cool and enjoy as they are or make an ice cream sandwich using vanilla ice cream and my home made nutella.