durra cookies

These cookies are the perfect choice for a luxurious fika or when you just want to treat yourself to something really good. With their rich chocolate flavour, they offer a fantastic gluten-free option for all chocolate lovers. In this recipe we've used a mix of dark muscovado sugar and coconut sugar, but you can easily adjust it to your own taste by using whichever type of sugar you prefer.

Ingredients:

• 100 grams butter
• 50 grams dark muscovado sugar
• 50 grams coconut sugar
• 1 krm vanilla powder
• 1 large egg, cold straight from the fridge
• 200 grams da Carla organic durramjöl
• 1 teaspoon da Carla organic tapioca flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• approx. 100 grams dark chocolate, roughly chopped
• Flaky sea salt for topping (optional)

Method

• Start by browning the butter in a saucepan. Once nicely browned, stir well and then let it cool while you weigh out the flour and prepare the other ingredients.
• In a bowl, mix the sugar and vanilla powder. Once the butter has cooled, pour it over the sugar mixture and stir until well combined. Make sure the butter-sugar mixture is cool enough so the egg doesn't coagulate when you add it. Then gently stir in the egg.
• In another bowl, mix the durramjöl, tapioca flour, baking powder and salt. Stir the flour mixture into the egg mixture to form a soft dough.
• Mix in the chocolate pieces. Shape the dough into 8-10 balls and flatten them slightly to give them a nice shape. Sprinkle a little flaky sea salt over the cookies for an extra touch if you like. Place them on baking paper, a few centimetres apart, and put them in the fridge for an hour, or until firm.
• When it's time to bake, preheat the oven to 175 °C.
• Bake in the middle of the oven for 15-20 minutes. The time may vary depending on the oven, so start checking the cookies after 15 minutes already.
• Store the cookies in the fridge.