It is always good to have honest feedback and while what I might think is tasty or delicious and worth a repeat bake, my son might have a totally different opinion.
And this is honestly something that parents of gluten free children must keep in mind: children have very different taste and texture likes and dislikes compared to those of adults.
So the conversation went like this when I baked Brookies:
KJ: Can I have one of these?
Me: Of course you can, they are a new recipe.
KJ: What are they?
Me: Brookies – a cross between a brownie and a cookie.
KJ: Why didn’t you just make brownies?
Me: But don’t you think they look good… a little like snow covered cookies… a feel of Christmas.
KJ: I’m not a fan.
Me: So does that mean I don’t make them again.
KJ: Just make brownies.
This recipe was included in the September 2016 The Australian Coeliac Magazine and was submitted by Jade Dunne. Thank you Jade, your recipe wins my tick of approval.
42 g gluten free cocoa powder
200 g caster sugar
1/4 cup canola oil
1 teaspoon vanilla extract
125 g gluten free plain flour
1 teaspoon gluten free baking powder
1/4 teaspoon salt
30 g pure icing sugar
Preheat oven to 180 C fan forced.
Mix cocoa, caster sugar and oil in a large mixing bowl. Beat in eggs one at a time, then stir in vanilla.
In a separate bowl, combine flour, baking powder and salt, then stir into cocoa mixture until combined.
Cover bowl with plastic wrap and place in fridge for 4 hours or in the freezer for about 30 – 60 mintues.
Pour icing sugar into a separate bowl. Remove mixture from the fridge and roll into tablespoon sized balls, then roll in the icing sugar to coat.
Place on a lined tray and bake in preheated oven for 10 – 12 minutes, until brookies have risen slightly and the surface is cracked.
Cool slightly on the tray before place on a rack to cool completely.
NB I used icing sugar not pure icing sugar (which I didn’t have in the house) but I think the look for have been even better had I used the pure icing sugar. Also, as I bake in a rather tropical temperature kitchen, I think I would place the brookies pre-baking bake into the fridge for 30 minutes or so. I think this would help them not spread so much when baking. I also found this recipe from Rachel at Bakerita which is worth adding to my “To Cook” list.