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Wednesday, 09 December 2015 12:32

Dark Chocolate-filled Gingerbread Cookies Featured

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Dark Chocolate-filled Gingerbread Cookies Dark Chocolate-filled Gingerbread Cookies Amore di Mona Couverture Chocolat Speciale
We've combined an old favorite--gingerbread--with the decadence of dark chocolate in these easily elegant holiday cookies. Gingerbread has been around in one form or another for thousands of years, and no wonder, right? This time of year, there are few things better than the sweet, spicy aroma of gingerbread cooling from the kitchen. Take these to your next Christmas party knowing you've got just about every possible special diet need totally satisfied.

  • Ingredients:  
    1 c tapioca flour
    2 1/4 c millet flour
    1/2 c sorghum flour
    2 t ground vanilla bean
    1 t ground cinnamon
    1/2 t ground nutmeg
    1/2 t ground clove
    1 t ground ginger
    1/2 t sea salt
    1 t xanthan gum
    2 T ground flax seed
    7 oz agave nectar (we recommend Madhava)
    3/4 c baking quality olive oil. We used Cobrancosa Extra Virgin. 
    4 oz (2 squares) Amore di Mona bulk Dark Chocolate
    Extra tapioca flour for rolling surface
  • Instructions:
    1. In a large bowl, whisk together first ten ingredients until throroughly blended. Set aside.

    2. In separate bowl, using standing or hand mixer on low speed, blend agave nectar and olive oil until combined. Add flax seeds and blend for two minutes on low speed.

    3. Add 1/2 of dry ingredient mixture at a time, mixing only until combined.  

    4. Refrigerate for at least 2 hours. 

    5. Preheat oven to 325 degrees F. 

    6. Roll dough out on a cold, tapioca-floured surface til 1/4 in thick. Cut out cookies using cookie cutter(s) of your choice, making sure there is a match of the same shape for each cookie. In one of each pair of cookies, use a smaller cookie cutter in the center. 

    7. Transfer to parchment-lined cookie sheet.

    8. Bake for 10-12 minutes. 

    9. Allow cookies to cool in pan for at least 10 minutes before handling. 

    Optional: To ensure uniformity, carefully use cookie cutters again on cooled cookies. 

    10. Cut bulk chocolate into small pieces and melt to about 85 degrees, maintaining temper*.

    *Reference this post for instructions on how to melt bulk chocolate.

    11. Pair up your cookies. For the bottom cookie (without the center cut), flip upside down so that the flat side is facing upward. Spoon one teaspoon (larger cookies may require more) melted chocolate into the center of the cookie and place its match on top. Allow to cool. Repeat for other cookies. 

    12. Enjoy!
  • Serves: About 2 dozen 2-inch diameter sandwich cookies
  • Cuisine: -Select (optional)-
  • Cooking method: -Select (optional)-
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Elegant evenings, Crowds/parties, Comfort food, Quick & easy, Thanksgiving, Fall favorites, Winter favorites, Holiday Sweets & Treats, Passover Celebrations
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 30-45 minutes
  • Total time (inc active/prep): 2-3 hours
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