27/05/2026
First up in our recipes made without gluten containing ingredients! White Hazelnut or ‘Bueno’ stuffed cookies.
Makes approximately 10 large Cookies
175g Soft Light Brown Sugar
1/2 teaspoon Baking Powder
1/2 Heaped teaspoon Bicarbonate of Soda
1/4 Teaspoon Salt
125g Salted Butter
1 Medium Egg
350g Plain Gluten Free Flour
2 Tablespoons Cornflour
300g Chocolate Chunks (can be all one flavour or assorted)
1 - Onto some greaseproof paper. Pipe or spoon any fillings or spreads you’d like to stuff inside and pop in the freezer about 15-20g of filling per cookie should be enough.
2 - Soften the butter to a to a soft spreadable consistency in 20 second bursts in the microwave, mixing in between each burst until you reach the desired consistency.
3 - Add the sugar, Baking Powder, Bicarbonate of soda and salt to the butter and mix together to form a thick paste.
4 - Add in the egg and beat together.
5 - Add the Gluten Free Flour and Cornflour and mix well until all the dry flour is combined.
6 - Add in your chosen chocolate chips and mix well.
7 - Leave the dough to sit and absorb the moisture for a couple of hours or over night, covered in a cool space until it feels solid enough to wrap around your frozen filling without feeling sticky.
8 - Freeze the dough balls for 1-2 Hours or until you are ready to bake them (the dough balls will last in the freezer for up to a month)
9 - Preheat oven to around 180-185c for a fan assisted oven. 200c Electric. Gas Mark 6 and bake from frozen for 10-12 minutes or until the edges are golden and small cracks are starting to show.
