Double Chocolate Chip Cookies

Ingredients 125 g (41/2 oz) unsalted butter 3 tablespoons brown sugar 3 tablespoons castor (superfine) sugar 1 egg 1 teaspoon vanilla essence 110 g (33/4 oz) rice flour 75 g (21/2 oz) gluten-free cornflour (cornstarch) 3 tablespoons soy flour 1/2 teaspoon bicarbonate of soda 3 tablespoons cocoa powder 200 g (7 oz) chocolate chips

Method
Preheat the oven to 170^oC (325^oF). Line three flat baking trays with baking paper.

In a medium bowl, cream the butter and sugars with electric beater. Add the egg and vanilla essence and beat well.

Sift the flours, bicarbonate of soda and cocoa powder three times into a bowl. Add to the butter mixture and beat well. Stir in the chocolate chips.

Place spoonfuls of the mixture on the baking trays. Bake for 8-10 minutes or until golden brown. Leave to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.

Makes 20

Almond and Brazil Nut Slice

Method
Grease a 15 cm x 15 cm baking dish and line with baking paper.

Preheat the oven to 180°C.

Line a baking tray with baking paper, cover with almonds and brazil nuts. Bake for 5 minutes or until just turning golden brown. Reserve 2 Tbsp of toasted almonds.

Combine the crushed biscuits, sugar, coconut, almonds and brazil nuts in a large bowl. Add the melted butter and almond essence and mix with a metal spoon until well combined. Press into the baking dish, sprinkle remaining toasted almonds over the top. Press into slice gently and refrigerate for 3 hours or until firm.

Turn out of the baking dish and cut into fingers to serve.

Mocha Truffles

Ingredients 375 g dark chocolate, chopped 1/3 cup thickened cream 1/3 cup coffee-flavoured liqueur cocoa powder, for dusting

Method
Place the chocolate, cream and liqueur in a medium glass bowl. Set the bowl over a saucepan of simmering water (make sure the base of the bowl does not touch the water) and stir until the chocolate has melted and the mixture is smooth. Remove from the heat, and chill in the fridge for 2 hours.

Line a baking tray with baking paper and sift the cocoa into a bowl.

Place 1-2 teaspoonfuls of the chocolate mixture into cocoa powder and toss until well coated (you can do this in batches of five or six truffles). Place the truffles on the lined tray and repeat with the remaining chocolate mixture and cocoa. Refrigerate for 1 hour prior to serving.

Makes approx 40.

Spinch and Fetta Arancini

Ingredients 2 cups white rice 2 eggs, lightly beaten 1/2 cup grated parmesan salt freshly ground black pepper 250 g (9 oz) chopped cooked spinach 100 g (31/2 oz) soft fetta, crumbled 3 tablespoons pine nuts, toasted 2/3 cup maize cornflour 2 eggs, lightly beaten, extra 1 ½ cups gluten-free breadcrumbs. vegetable oil, for frying

Method
Preheat the oven to 150^oC (300^oF).

Cook the rice in a large saucepan of boiling water until tender, stirring occasionally. Remove from the heat and allow to cool to room temperature.  

Place the cooled rice, egg, parmesan, spinach, fetta, pine nuts, salt and pepper in a large bowl and mix together well.

Roll the rice mixture into balls a little larger than a golf ball.  Set out three shallow bowls: put the cornflour in one, the beaten egg in another, and the breadcrumbs in the final bowl. Roll the balls in the cornflour to lightly coat, dip them in the egg, then toss in the breadcrumbs (make sure they are well coated). Place the balls on a baking tray.

Fill a large saucepan with enough oil to cover the arancini and heat over medium-high heat (the oil is hot enough if a cube of gluten-free bread browns in 10 seconds). Add 3-4 balls at a time and cook for 3-4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Transfer to a baking tray and keep warm in the oven while you cook the rest of the arancini.