There’s nothing more frustrating than spending time searching the Internet for a dairy free chocolate cookie recipe. After some chatting with friends, it turns out Double Chocolate Shortbread was the way to go.
I found a lot of dairy free cookie recipes include nuts, weird health fads and a lot of coconut oil. My friend just can’t have dairy and eggs, it’s as simple as that, they are not gluten free or anything else and do not want weird coconut tasting biscuits. So I found on a bit of an experimental biscuit journey for them that resulted in editing a Good Food Double Chocolate Shortbread recipe.
In the end after chatting a lot with Mike at The Bearded Bakery, it looked like my chances would be best making shortbread as it doesn’t require egg. Plus every ‘normal’ cookie recipe I’ve tried went rock solid without eggs. Shortbread is a soft, melt in mouth compromise. Now I’ve made Shortbread once before and I found it really irritating to work with so I wasn’t looking forward to it in the slightest. However, this recipe was pretty darn good. I found the use of dairy free spread made it easier to blend together.
- 175g Dairy free spread, softened
- 85g Caster sugar
- 200g Self raising flour (extra for rolling out)
- 2 tbsp Good quality cocoa powder
- 80g Dairy free dark chocolate, cut into chunks
- Mix the butter and sugar together in a mixing bowl until soft and fluffy.
- Sift in the flour and cocoa, start mixing gently with a spoon then finish by hand.
- Chill the dough for about 20 minutes in the fridge in the bowl you mixed it in.
- Heat oven to 180C/160C fan and prepare a tray, cut parchment in to the right size (about 3 squares as I cooked in batches).
- Roll out the dough on to some flour (not too much) and use a cutter to cut 6 biscuits from the dough. Press in to these some chocolate chunks. Put remaining dough back in fridge.
- Put the biscuits about 3 cm away from each other on the tray (the mixture does spread a little).
- Bake for 10-12 minutes.
- Repeat the process until all dough is used up!
- Cooking in batches means the shortbread bakes evenly.
The chocolate chunks I used (as I know dairy free can be hard to come by) was from Chocolate and Love, who pride themselves on their Fair Trade dairy Free chocolate. I used the 71% and 80% dark chocolate chopped up in this recipe and it really worked. You can buy Chocolate and Love at Sainsburys, the Dark Chocolate Sea Salt flavour is pretty yummy too!
Overall the recipe was a great success. I’m so happy it worked out, I’ve made them a couple of times now as they’re so easy to make! Have you made dairy free shortbread before? Would you make my Double Chocolate Shortbread? Do you have a dairy and egg free cookie recipe you can share with me? Let me know in the comments,
P.S. Contains PR samples. As ever all words, photos and opinions my own.