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| This unusual but simple recipe for sumptuous gluten-free cookies was created by illustrator Carol Kearns, whose work can be found in her online Etsy shop TheMuseumShelves. |
This recipe is so quick and easy to make yet the resulting cookies are surprisingly decadent with a rich chocolatey flavour and a lovely slightly squidgy centre. Using Hodemedod’s British grown and milled green pea flour (currently 25% off!) means that they are also gluten-free though no-one, to date, has guessed that they are made with pea rather than wheat flour.
I was inspired to add the pistachios because of the beautiful colour of the green pea flour but these cookies are wonderfully adaptable, so give them a whirl with hazelnuts and white chocolate, or substitute glacé cherries or dried apricots for the nuts.
Delicious with a cup of tea or coffee you could also serve them for pudding - still slightly warm from the oven - with a scoop of ice-cream!
Makes 12 generous cookies
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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
