WHITE CHOCOLATE ‘DRIZZLE LIKE A BOUSS’ PEANUT BUTTER & PINK CHAMPAGNE JELLY COOKIES



There is nothing better than a peanut butter cookies with a big dollop of Angie Mamma’s Pink Champagne Jelly inserted on top. Unless you drizzle white chocolate all over that cookie!!


These cookies are so easy to make and if you’re gluten-free don’t worry, I’ve got your back!!

This isn’t the dessert I would have on special occasions. This is the kind of thing I’d have for chill moments. Like, having a cup of tea in the afternoon after work, or snacking on something while watching a movie. I would say that these cookies are kind of like shortbread biscuits on the outside, but then they have that little bit of softness and chew on the inside which I think it’s perfect, so I’m glad I stuck it out when testing this recipe as it took me 5 attempts to get it right.


Yes, you read that correctly, out of all the recipes I have done, it took me 5 tries to get COOKIES right…..don’t judge. Anyway, if you’re gluten-free, fear not for there is only one very simple alteration you have to make. See below.


MAKING THESE COOKIES GLUTEN-FREE


You change the flour….yep, it’s that simple. Use gluten-free self-raising flour instead of regular self-raising flour and your good to go. Perhaps you may want to look at the ingredients when you buy the peanut butter, just to make sure it doesn’t have any stabilizers that contain gluten or anything of that nature, but I doubt that will the case.


The real question is, are they different? And the answer to that is yes, yes indeed. As you can see, the raw dough looks different.

The raw gluten-free cookie dough is a little bit lighter in color, and this is what they look like when they are cooked.














The gluten-free cookie is pretty much the same, it’s just a tad bit lighter in color if you look at it closely. However, this is not the main difference. The biggest difference between these 2 cookies is the texture.


The gluten-free cookies are a bit more crumbly, they aren’t dry, they’re just a slightly more shortbread-like, some of you may like that, some of you may not.


The regular cookies and much denser, and they have the slightest bit of chew to them. If you want your gluten-free cookies to be less crumbly, you can try adding a little less flour, perhaps reduce it by 10-15 grams, but I think both are fantastic and taste awesome.


The biggest difference between these 2 cookies is the texture. The gluten-free cookies are a bit more crumbly, they aren’t dry, they’re just a slightly more shortbread-like, some of you may like that, some of you may not. The regular cookies and much denser, and they have the slightest bit of chew to them. If you want your gluten-free cookies to be less crumbly, you can try adding a little less flour, perhaps reduce it by 10-15 grams, but I think both are fantastic and taste awesome.


LETTING THE COOKIES COOL


Ok, so if you’ve made cookies before I’m sure you already know this. When cookies come straight out of the oven, they are always soft or they feel way too delicate. The first time I noticed this, I was confused and thought I messed them up. If you experience this don’t worry, this is not the case. You just need to wait for the cookies to cool and they’ll firm up. Wait a few minutes for the cookies to cool a bit on the tray, then transfer the cookies to a cooling rack.


BE AWARE OF THE DOUGH TEMPERATURE


In order to make the cookies, you need to make the cookie dough. And if you’ve baked a lot before, I am sure you know that it’s a lot more challenging to bake desserts like cookies and cakes on a hot day. This is because the butter can start to melt inside your batter or dough, and then things can get very greasy and messy. And we want to avoid this whilst we are preparing and rolling out our cookie dough.

If it’s a hot, humid day, and you feel like the dough may be a bit too soft, and you’re concerned about the butter melting, you can simply put the dough in the fridge for 10-15 minutes to firm it up a bit. From there you should have no problems when rolling out your balls of dough.

HOW TO DRIZZLE CHOCOLATE LIKE A BOUSS


Now, if you want the just drizzle the cookies using a spoon go right ahead. I do it in this photo and they turned out great!

However, if you really care about how the presentation, here is how you take your drizzle game up a notch.


So, make sure the cookies are cooled and spaced out nicely on the wire rack before you melt the chocolate because you can’t just keep re-heating chocolate. I always melt the chocolate by putting it in a bowl, buzzing it in the microwave for 20 seconds, take it out, mix it, then put it back for another 20 seconds. And I just keep doing that until the chocolate is completely melted.

Remember, if chocolate overheats it won’t melt, and you’ll just be left of big dry clumps of…..well, let’s just say it won’t look nice and it will be useless.


Get a preferably smaller sized disposable piping bag and open up the top, but do not snip the tip yet.


Fill the piping bag with your white chocolate, then, when you snip the tip, snip a very small amount off otherwise, it won’t be a chocolate drizzle, it will be a chocolate pour, which will be delicious of course, but just not very presentable.

Now you’re set up to drizzle with control baby!! Just drizzle the cookie with an up and down motion.


Don’t hesitate too much and don’t go too slow, drizzle with confidence, and have fun with it!

You can apply this technique for cookies, cakes, chocolate strawberries, Panna cotta….any dessert you want!! You can even just use this drizzle technique to garnish a plate to make your dessert look nicer.


Ingredients

50 g of butter softened

50 g of smooth peanut butter

50 g of caster or fine sugar

1 egg

150 g of self-rising flour

1 teaspoon of vanilla extract

At least 40g of Pink Champagne Jelly

100 g of white chocolate


Instructions

Preheat your oven to 350 degrees.

Use an electric beater or whisk to beat the butter, peanut butter, and the sugar together until the mixture is light and fluffy.


Crack in your egg and then beat through until well combined.

Add your self-raising flour and vanilla extract, then use a wooden spoon or spatula to gently stir the flour through until you have well-combined cookie dough. Line a tray with non-stick baking paper (or a silicone mat if you have one). Roll out 8 even sized balls of the dough and place them on the tray.


Use your thumb to push a shallow hole in each ball of dough. Bake in the oven for 15 minutes. Leave the cookies to cool on a wire rack to firm up. Then fill each hole up with a teaspoon of cool Pink Champagne Jelly.


Put your white chocolate in a bowl, then microwave for 20 seconds. Give the chocolate a stir and then microwave for another 20 seconds. Give the chocolate another stir and then repeat one more time to fully melt the chocolate.


Drizzle your white chocolate over your cookies and then eat them. Or, fill a disposable piping bag with the white chocolate, snip the tip of the piping bag, then you can drizzle your cookies in a more controlled and neat fashion.
















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