60g cocoa powder
60ml vegetable oil
1 tsp orange extract
200g caster sugar
175g gluten-free plain flour
¼ tsp xanthan gum
1 tsp gluten-free baking powder
50g icing sugar
- Sift the cocoa powder into a large bowl then add the oil, orange extract and sugar. Mix using a spatula until well combined – it should be very thick at this point.
- Crack in the eggs one at a time and mix between each addition until combined. I do this with my electric hand mixer, but it’s more than doable by hand. Add the flour, xanthan gum and baking powder, then mix until it all comes together to form a soft dough. Cover the dough and chill for 1 hr to firm up.
- Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. Remove the chilled dough from the fridge and put the icing sugar in a small bowl. Take small pieces of dough (I weigh each portion out individually to 45g) and roll each one into a ball. Next, roll each ball in the icing sugar and place on the prepared baking trays, leaving room between each ball for them to spread.
- Bake for 10-12 mins until the cookies have a lovely cracked effect on top. Remove from the oven and allow to cool on the baking trays for a few minutes, before transferring to a wire rack to cool completely.
Book Credit: Gluten Free Christmas by Becky Excell (Quadrille)