Homemade chocolate cookie selection box

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

  1. Preheat the oven to 160 Degrees Centigrade/Gas mark 3. 
  2. Whisk together the oil, milk, sugars, and cornflour. It will combine to form a smooth caramel.
  3. Sift in the flour, cocoa, bicarb and salt. Mix well.
  4. Fold in the chocolate chips
  5. Divide the mix into 4. Add white chocolate chips to one quarter.
  6. Roll each mix into tbsp sized balls.
  7. 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.
  8. Place all the balls slightly apart on the lined baking sheets and flatten a little.
  9. Bake for 10 minutes
  10. Let cool on the baking sheets for a few minutes before moving to a wire rack.

White Chocolate Cheesecake

Cheesecake of the diary-free variety is the most popular pudding in this household. It has even been requested instead of a birthday cake, which is quite some praise! We’ve always preferred Tofutti as the cream cheese substitute due to the smooth creamy texture and mild flavour. So many dairy-free cream cheeses seem to want to make their product ‘cheesy’ tasting which is (in my opinion) neither authentic nor nice. A conventional cream cheese has a mild, creamy and smooth nature which is not happily replaced by an overly cheesy tasting grainy affair! As you can tell, we’re quite particular about cream cheese substitutes, but that is only because so many of them are frankly awful. Sadly Tofutti is no longer available in the UK – when I last contacted them they were looking for a new distributor but it seems that it is another thing that’s Covid has got in the way of. I still do Tofutti google searches almost weekly but to no avail 😦

So needs must and we have had to make do with Violife which is probably the next best choice after Tofutti (although using it in a bagel like we did with Tofutti is maybe best avoided!).

I have made a delicious Ottolenghi white chocolate and honey cheesecake a few times and have really wanted to make the recipe ‘friendly’. In fact, the addition of white chocolate not only tempers any cheesiness but also gives a fantastic set cheesecake texture. All in all the combination of white chocolate and tart yogurt with the dairy-free cream cheese gives a wonderful finish and I’d thoroughly recommend giving it a go.

It may be January and the time for resolutions and health, but everything is so grim and bleak right now that a celebratory decadent white chocolate cheesecake is just the ticket! I’ve served mine with homemade blueberry compote but a drizzle of honey, or any fruity sauce would make a wonderful finishing touch.

White Chocolate Cheesecake

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

serves 6-8

125g ginger or biscoff biscuits, crushed

40g dairy-free margarine, melted

170g dairy-free cream cheese

50g dairy-free greek style yogurt

20g icing sugar, sifted

zest of 1/2 a lemon

100g dairy-free white chocolate, melted

  1. Mix the melted margarine with the crushed biscuits and press into the base of a spring-form tin. Place in the fridge to firm up
  2. Whisk together the cream cheese, yogurt, icing sugar and zest until totally smooth
  3. Stir in the melted white chocolate until fully combined
  4. Pour over the biscuit base and level off. Place in the fridge for a least an hour to set
  5. Remove the tin and serve in slices drizzled with fruit compote, sauce or a honey

Chocolate and Candy Cane Biscuits

I’ve seen a lot of tempting bakes using candy canes this winter. There’s something about the eye catching red and white stripes that really sand out and make these bakes look all the more tempting.

I initially had visions of rolling chocolate truffles in crushed up candy canes but sadly the canes were a bit too soft and sticky once crushed and it didn’t work out. Then this idea popped into my mind – dark, cocoa rich cookies dipped in snowy white chocolate and then sprinkled with the crushed up candy canes. It turns out that it was a great idea – the flavours really work – bitter, sweet, smooth with crunchy bits that have a hint of peppermint. A bit like an after eight mint in cookie form! These could now be one of my favourite festive after dinner treats. 

For those who are less keen on a minty flavour profile, then these work just as well as simple white chocolate dipped chocolate cookies and decorated with some pretty sprinkles.

Chocolate and Candy Cane Biscuits

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

 

makes 15-20

  • 115g or 1 cup of plain flour
  • 2 tbsp cocoa powder
  • 1 tbsps cornflour
  • pinch of salt
  • pinch of baking powder
  • 55g or 1/4 cup hard vegetable fat 
  • 55g or 1/4 cup dairy-free margarine 
  • 100g or 1/2 cup caster sugar
  • 1-2 tbsp dairy-free milk
  • 30g dairy-free white chocolate
  • 1-2 candy canes, crushed and/or Christmas themed decorations
  1.  Sift together the flour, cocoa, cornflour, salt and baking powder.
  2. In another bowl whisk together the fat, margarine and sugar until light and fluffy. Add the milk and whisk again.
  3. Add the flour mix and carefully combine
  4. Roll out and cut out shapes with cookie cutters, small rectangles work well.
  5. Place on a lined baking sheet and bake at 180 degrees for 10 minutes
  6. Cool on the sheet before moving to a wire rack.
  7. Melt the white chocolate over a bain-marie and half dip each cookie into the melted chocolate
  8. Place back onto the lined baking sheet, sprinkle with decorations or crushed up candy canes and leave to set

Mini Panettone

These days panettone is a big part of Christmas. Every food shop seems to have a huge pile of beautifully packed panettone flown straight from Italy. Since I started making homemade friendly panettone it has also become a family tradition for us.

This year I’ve decided to make mini panettone. After all, what could be more temping and cute than a perfect individual panettone?

This version is chocolate chip as I know that’s the flavour combination that’ll be devoured in this house, but you could easily swap the chocolate for dried fruit or mixed peel for a more traditional vibe.

If you can find proper mini-panettone cases to place in empty tin cans or panettone moulds, then you are luckier than me! I used the tulip type muffin liners placed in a deep muffin tin, which did a pretty good job.

Did you notice the mistletoe and the tag in the photos? Every year we and our neighbours have a mistletoe fairy who mysteriously leaves mistletoe with a tag in our letterboxes. We don’t know who it is, but it’s a lovely festive treat 🙂

Mini Panettone

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes 6

250g plain flour

30g caster sugar

1/2 tbsp yeast

1/4 tsp salt

100ml dairy-free milk, warmed to body temperature

25g cup dairy-free margarine, melted

Zest of 1 lemon and 1 clementine

30g cup dairy-free dark chocolate chips

  1. Sift the flour into a bowl.
  2. Stir in the sugar, yeast and salt.
  3. Pour in the warm milk, margarine and zests and bring together to form a smooth and elastic dough.
  4. Knead in the chocolate until they are evenly distributed
  5. Leave in a warm place to double in size.
  6. Knock back and form into a smooth ball. Cut into 4 equal pieces, approximately 75g each
  7. Place in a lined muffin tins.
  8. Leave to rise again until it they’ve grown a lot. An hour in a warm place should be adequate
  9. Brush the top with oat milk and sprinkle with a pearl or chouquette sugar. (if you can’t find that use demerara)
  10. Place in a preheated oven and bake at 180 degrees centigrade fan/190 degrees centigrade non-fan/gas mark 5 for 20-25 minutes, until golden and cooked through (it will sound hollow when tapped on the bottom.)
  11. Cool

Christmas Biscoff and Chocolate Truffle Pots

These little chocolate pots are a genius, quick and fail safe recipe. You can make them in minutes but people are always wowed by the rich decadent result. They’re basically my version of those little Gu pots that everyone seems to love. They may look tiny, and they are pretty small but they’re so rich you really don’t need much to feel like you’ve had a satisfying pudding.

These are perfect for that special occasion when you’ve not got a suitable pudding – a few staple ingredients and a couple of minutes later (with half an hour or so chilling time in the fridge) you have a rich and delicious delight.

This is my Christmas version with a layer of biscoff spread underneath to add that festive spice vibe and then topped with festive sprinkles. I guarantee that these will go down a storm!

Christmas Chocolate and Biscoff Truffle Pots

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

serves 4

125g dairy-free chocolate, such as Nomo

1 tbsp dairy-free margarine, such as Pure

60ml cup dairy-free cream, I used Oatly

6 tsp Biscoff spread

Sprinkles to decorate

  1. Place all the ingredients (except the biscoff spread) in a saucepan and melt together over a gentle heat (or in a microwaveable bowl and microwave on high for 45 seconds).
  2. Stir until smooth and unctuous.
  3. Place 1 tsp of biscoff spread at the bottom of each glass or ramekin
  4. Pour the chocolate mixture over the top. Tap on the work surface to get rid of any little bubbles.
  5. Add festive sprinkles
  6. Chill until ready to eat. (I like to remove them from the fridge about 10 minutes before eating for a more velvety texture, straight out of the fridge they’re more like a truffle)

Reverse Chocolate Chip Cookies

 

img_1545I don’t often come across dairy-free white chocolate so I was just delighted to find that MooFree now produce white chocolate bars and chips. This is so exciting, I have so many ideas swirling around my brain on where white chocolate can fit into my recipes. Keep watching for  rather special cheesecake coming very soon 🙂

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I used to (pre-Covid) sometimes ahve coffee in a branch of ‘Gail’s Bakery‘ and I would always notice the rather lovely looking ‘back to front’ chocolate chip cookies – by which I mean dark cocoa flavoured biscuit with white chocolate chips shining out like treasure in a piece of coal. So here’s my friendly version turning a choc chip cookie on it’s head – in fact maybe it could be even better, with the delicious contrast to rich cocoa rich cookie and bright white sweet morsels.

Reverse Chocolate Chip Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes about 18

  • 50g or 1/4 cup cup soft brown sugar
  • 150g or 2/3rds cup caster sugar
  • 150ml or 2/3rds cup sunflower oil
  • 60ml or 1/4 cup dairy-free milk
  • 1 tbsp cornflour
  • 1 tsp vanilla essence
  • 180g or 1 1/2 cups plain flour
  • 25g or 1/4 cup cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 50g or 1/2 cup dairy-free white chocolate, chips or chopped
  • (optional) 25g oe 1/4 cup chocolate chips

– Preheat the oven to 160 Degrees Centigrade/Gas mark 3

– Lightly grease two baking sheets

– Whisk together the oil, milk, sugars, vanilla and cornflour. It will combine to form a smooth caramel.

– Sift in the flour, cocoa, bicarb and salt. Mix well.

– Fold in the chopped chocolate

– Roll into walnut sized balls, place slightly apart on the baking sheets and flatten a little.

– Bake for 12 minutes

– Let cool on the baking sheets for a few minutes before moving to a wire rack.

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