This gluten-free twist on a classic treat boasts the antioxidant goodness of raw cacao powder and vitamin C-packed fresh oranges. Perfect for all the family, your health will benefit as much as your tastebuds!
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Preheat the oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.
Place the flour, cacao powder, butter, milk and rice malt syrup in a food processor and process to make a firm dough. Transfer the dough to a lightly floured surface and knead until smooth.
Roll the dough between two sheets of baking paper to make a 15 x 20cm rectangle. Cut into 12 rectangles and transfer to the baking tray. Bake in the oven for 10 minutes or until cooked through.
For the Orange Jelly, dissolve the gelatin in 1/3 cup of cold water and let it sit for 5 minutes to become gel-like.
Heat the zest, sliced orange and 1/3 cup of water in a pan until almost boiling. Remove from the heat and purée with a stick blender. Stir in the gelatin until smooth. Pour into a 15 x 20cm container and set in the fridge for 1 hour.
Once set, cut the Orange Jelly layer into 12 rectangles that are the same size as the Chocolate Cookie Base. Set aside.
Prepare the Chocolate Coating by melting the dark chocolate in the microwave. Stir the chocolate every 20 seconds to ensure it is heated evenly.
To assemble, place a square of the Orange Jelly on top of a Chocolate Cookie Base and drizzle with the Chocolate Coating. Set in the fridge until the chocolate hardens.
Recipe Note
If you do not have a food processor, melt down butter and mix ingredients by hand until combined to form a smooth dough.
Store in the fridge in an airtight container for up to a week.
This gluten-free twist on a classic treat boasts the antioxidant goodness of raw cacao powder and vitamin C-packed fresh oranges. Perfect for all the family, your health will benefit as much as your tastebuds!
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