Chocolate and Pecan Cookies

Measure the baking powder carefully, but be generous with the vanilla! Be sure to cream the fat and sugar well, if you don't they will spread out like pancakes in the oven and be ruined.

110g non-dairy substitute
1/4c sugar
1 tbsp golden syrup
1 tsp vanilla essence
1c GF flour
1tsp baking powder
1/4c chopped pecans
1/4c chopped chocolate (whittaker's dark ghana is GF and DF)

Preheat oven to 160deg, line a baking tray with paper.

Cream the fat and sugar, add golden syrup, vanilla, baking mix and baking powder then fold in the nuts and chocolate chips. Roll into balls and place on trays. Press lightly with a fork to flatten and bake for 15mins until golden. Cool on a rack.

Espresso Amorettis

A bit like macaroons, but with coffee :-)

3 tab short espresso
3 eggs
3c almond meal
1c sugar

Preheat oven to 160deg, line a baking tray with paper. Make the espresso and allow to cool. Beat egg whites until soft peaks form. Combine egg whites, almond meal and sugar with the coffee. Dollop table spoons of the mixture onto the tray. Bake for 20mins or until just beginning to brown.

I will try and think of something else to use up the egg yolks.

Macaroons

Coconut Macaroons

3 egg whites
1 1/4 c caster sugar
1/2 tsp. coconut essence
1 tsp. grated lemon rind
2 tbsp cornflour, sifted
3 c desiccated coconut

Line 2 baking trays with paper, preheat oven to 160c
In small dry bowl, beat egg whites until firm peaks form
Add sugar gradually, beating constantly until thick and glossy and all sugar is dissolved.
Add the essence and rind, beat until just combined.

Transfer to large bowl, add cornflour and coconut. Using metal spoon, stir until just combined.

Drop spoonfuls of mixture onto the trays about 3cm apart. bake in oven until golden, transfer to wire rack to cool.

Variations:
- sprinkle with coconut before baking
- once cooked drizzle with melted chocolate.

I'm pretty sure I've never had coconut essence so must have made these without it, didn't seem to matter at all!