Gluten Free Tanya Burr Terry’s Chocolate Orange Cookies

Hello Adventurers!

I did a recipe last year called ‘Gluten Free Terry’s Chocolate Orange Cupcakes’ and I loved it so much that I wanted to involve terry’s chocolate orange in a recipe again this year as terry’s chocolate oranges are a long lasting tradition in my family.  I love these Tanya Burr cookies and I thought that the terry’s chocolate orange could easily replace the chocolate chips from my original ‘Gluten Free Tanya Burr Milk Chocolate Chip Cookies’.  So I tried it out and they taste amazing, I cannot wait for you guys to try them.  Let’s-a-go!

Links for both of these original blog posts are under ‘inspiration from’ at the end of this blog post.

Ingredients:

100g Dairy Free Butter, softened

75g Granulated Sugar

75g Light Brown Muscovado Sugar

Half an Egg, beaten (I used a medium egg)

2 tsp Vanilla Extract

175g Gluten Free Self-Raising Flour

100g Terry’s Chocolate Orange, chopped however big or small you like
Equipment:

Scales

Measuring Spoons

Chopping Board

Knife

Baking Tray/Cookie Sheets

Baking Paper

Mixing Bowl

Wooden Spoon/Electric Hand Mixer

Spatula

Tablespoon x 2

Teaspoon

Cooling Rack

Method:

Measure out all of your ingredients and preheat your oven to 200C/180C Fan/Gas Mark 6. Line your cookie sheets or baking trays(whatever you have access to) with baking paper.

Grab your mixing bowl, add the butter and sugars and mix until light and fluffy. Add in your egg and mix until nice and smooth.  This may take a while, but it is better to do it now so that you don’t have little bits of butter in your mixture.

Add your vanilla and mix together. Now grab your flour and add, gradually, into the mixture and beat all together until fully combined.

Add your terry’s chocolate orange pieces and fold in until fully combined.

Using a tablespoon and teaspoon place some ofyour mixture on your cookie sheet or baking tray. Make sure you leave plenty of room between them as they do spread out quite a bit. Scrape the sides of your bowl with a spatula so that you don’t lose any of that amazing mixture.

Now, if you want to get technical, you can measure your mixture in a separate bowl and divide by five to know exactly how much mixture to use to make one cookie, but I prefer just guessing and adding or taking away if they are too different in sizing.

Once five cookie balls are on the baking trays/cookie sheets, place in your oven and leave to cook for 11 minutes.

When the timer is done, bring them out of the oven and leave to cool for 10 minutes on the baking trays/cookie sheets. At this point, they will be incredibly fragile so be careful and take your time with them. Then move them onto your cooling rack and leave to cool for a further 50 minutes. Once this is done, they are ready to eat!

P.S. They will not look cooked, but don’t worry, just trust me when I say that they are!!! They harden as they cool, and they are meant to be chewy on the inside.

Serve and enjoy!

I hope you love this recipe as much as I do! Let me know what you thought of this post inthe comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations! Please share this post with your friends and family if you think that they will enjoy it! Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!

Remember be brave, be happy, be kind, be you!

See you next time…

Inspiration from:

https://vickiiesadventure.co.uk/185/gluten-free-terrys-chocolate-orange-cupcakes/

https://vickiiesadventure.co.uk/210/gluten-free-tanya-burr-milk-chocolate-chip-cookies/

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