Gluten-free chocolate cookies with sugar icing –
Delicious chocolate cookies, tasty and crunchy.
Preparation time 50 minutes (rest in the refrigerator excluded)
Ingredients for about 60 cookies:
500 g of gluten-free flour (I used the BiAglut flour)
40 g of dark chocolate
30 g of cocoa
1 egg + 1 yolk
160 g of butter
270 g of white sugar
40 g of milk
20 g of chopped hazelnuts
1 teaspoon of baking powder
a pinch of salt
For the icing:
icing sugar and water
Heat milk. Chop the chocolate and melt it in hot milk. Work the cold butter, cut into slices, with sugar.
Add to the mixture of butter and sugar, chopped hazelnuts, melted chocolate, cocoa, eggs, a pinch of salt and mix well. Then add the flour and baking powder.
Knead to form a ball, wrap in plastic wrap and put it to rest in the fridge for an hour.
Roll out the dough to about 1 cm in height, cut the cookies and place on a baking pan covered with baking paper.
Bake at 170°C for 10 minutes.
When the cookies are cool prepare the icing: put a little water in icing sugar and mix to form the glaze. Add water or sugar depending on the desired texture; a more liquid glaze can be used to cover the cookies entirely (the coverage will be transparent) or make strips; a thick glaze allows us to do dots or cover the cookie with a thick layer.
The cookies have a perfect sweetness, then don’t overdo with icing, put just some dots or strips, just for decoration, and they are also delicious without anything.