Those pretty selection boxes of chocolates or cookies always look so tempting. I think they’re often a little disappointing but they always look like you want to dive in and choose some sweet delight.
Since my mission is always to recreate those delicacies that are not available if you’re avoiding certain foods and so a selection box had to be there! While you can get some free from chocolate boxes these days, I have never seen a friendly biscuit selection box. In fact biscuits are one of the hardest products to buy if you’re dairy, egg and nut free. Most free-from varieties are gluten-free and dairy free but then contain egg. Then the standard biscuits contain milk or traces, and nuts seem to pop up everywhere.
In an ideal world this box would have more variety, but since you can make all of these 4 varieties in just a few more minutes than making a single type, you can have a selection in no time at all! By all means add other fillings, but I find the marshmallow filled cookies are always some of the most requested, plus biscoff and chocolate is such a fantastic combination I just had to add that.
Chocolate Cookie Selection Box
(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)
makes 16 cookies
30g soft brown sugar (1/4 cup)
150g caster sugar (2/3 cup)
150ml cup sunflower oil, or other flavourless oil (2/3 cup)
60ml dairy-free milk (1/4 cup)
1 tbsp cornflour
190g cups plain flour (1 and 1/2 cups)
25g cup cocoa powder (1/4 cup)
1/2 tsp bicarbonate of soda
Pinch of salt
for the centres/flavours:
25g cup dairy-free choc chips, 2 marshmallows, halved, 2 tsp biscoff spread,12g white choc chips
- Preheat the oven to 160 Degrees Centigrade/Gas mark 3.
- Whisk together the oil, milk, sugars, and cornflour. It will combine to form a smooth caramel.
- Sift in the flour, cocoa, bicarb and salt. Mix well.
- Fold in the chocolate chips
- Divide the mix into 4. Add white chocolate chips to one quarter.
- Roll each mix into tbsp sized balls.
- For the filled versions, flatten each ball and place the filling in the centre, then ring up the edges so the filling is completely surrounded by the dough.
- Place all the balls slightly apart on the lined baking sheets and flatten a little.
- Bake for 10 minutes
- Let cool on the baking sheets for a few minutes before moving to a wire rack.