2020-04-01 Good Housekeeping South Africa

Chocolate Volcano

Cookies

Active Time 10 minutes Total Time 45 minutes

Makes About 24 cookies

450g icing sugar

¾ cup cocoa powder

½ tsp salt

4 large egg whites

1 tbsp vanilla extract

1½ cups gluten-free milk- or dark-

chocolate chips

1. Heat oven to 180°C. Line 2 large baking
   trays with baking paper; lightly coat paper
   with nonstick cooking spray.


2. In a large bowl whisk together icing
   sugar, cocoa and salt. Add egg whites
   and vanilla; stir with a wooden spoon until
   smooth. Fold in chocolate chips. Set dough
   aside for 5 minutes.


3. Drop rounded tablespoonfuls of batter
   on prepared trays, spacing 5cm apart.
   Bake until crackly and set (13 to 15
   minutes). Let cool for 3 minutes on trays
   and then, with a metal spatula, carefully
   transfer cookies to wire racks and let them
   cool completely.
   EACH COOKIE About 570kJ, 2g protein,
   4g fat (2g saturated), 27g carbohydrate,
   2g fibre, 60mg sodium.

Photography: Mike Garten. Food Styling: Tara Bench. Prop Styling: Cate Geiger Kalus

LET’S CELEBRATE!

Gluten-free!

0420_GHE_052_067 let's celebrate.indd 14 2020/03/10 10:11 AM

Chocolate Volcano

Cookies

Active Time 10 minutes Total Time 45 minutes

Makes About 24 cookies

450g icing sugar

¾ cup cocoa powder

½ tsp salt

4 large egg whites

1 tbsp vanilla extract

1½ cups gluten-free milk- or dark-

chocolate chips

1. Heat oven to 180°C. Line 2 large baking
   trays with baking paper; lightly coat paper
   with nonstick cooking spray.


2. In a large bowl whisk together icing
   sugar, cocoa and salt. Add egg whites
   and vanilla; stir with a wooden spoon until
   smooth. Fold in chocolate chips. Set dough
   aside for 5 minutes.


3. Drop rounded tablespoonfuls of batter
   on prepared trays, spacing 5cm apart.
   Bake until crackly and set (13 to 15
   minutes). Let cool for 3 minutes on trays
   and then, with a metal spatula, carefully
   transfer cookies to wire racks and let them
   cool completely.
   EACH COOKIE About 570kJ, 2g protein,
   4g fat (2g saturated), 27g carbohydrate,
   2g fibre, 60mg sodium.

Photography: Mike Garten. Food Styling: Tara Bench. Prop Styling: Cate Geiger Kalus

LET’S CELEBRATE!

Gluten-free!