Gluten Free S'mores Skillet Cookie
Servings: 2 people (at least!)
Ingredients
- 80 grams gluten free self-raising flour
- 50 grams butter – use a hard block like Stork
- 40 grams light brown sugar
- 40 grams caster sugar
- 2 egg yolk - JUST the yolk if you use the whole egg you’ll have a cakey cookie!
The Smores Bit
- 2 handfuls of gluten-free marshmellows (approx 40g)
- 50 grams dark chocolate - or as much of any chocolate as you fancy
Instructions
- Preheat the oven to 175oC (fan).
- Weigh everything out now. >Why does this matter? Ideally, you want to put this recipe together as quickly as possible after the butter has melted to get the best gooey cookie middle.
- Melt the butter in a pan on a very low heat. Do not let it boil.
- Put both types of sugar into a mixing bowl. Add the melted butter and mix until its fully combined.>I use an wooden/regular spoon. No need for an electric whisk here. Takes 15 seconds of stirring.
- Add the 2 egg yolks and lightly mix that in too.>Takes 5 seconds.
- Add the flour and thoroughly mix together with a spoon again.
- Add half the marshmellows and half the chocolate. Mix in.
- Spoon the mix into the skillet and spread it out with the back of a spoon so its roughly level.
- Ideally, place in the freezer for at least an hour (overnight is great too).>This stage isn't essential but it gives it the best results for a crunchy edge and gooey middle
- Bake for 19 mins from frozen. At this point, it should be browning around the edges but paler in the middle.>Only bake for 16 mins if you're not cooking from frozen>Please see my notes below for more tips on how to know when its done! Don't try to poke a skewer in to see if its clean, like you would with a cake! If you've achieved a gooey midde, the skewer wont be clean anyway!
- Remove from the oven & sprinkle the remaining marshmellow and chocolate around the outside.
- Place the skillet under the grill for 1 min, or until the toppings have started to melt.>You can place it into the oven for 1 min too but just note it wont get the "scorched" look on the marshmellows
- Leave to cool for at least 5 mins.>I know its hard to wait but do it!!! The cookie will still be cooking so if you start eating it as soon as its out the oven, it might be a little too gooey
- Add a scoop of ice cream/any more toppings you'd like!
- Eat!
Notes
2 THINGS TO KNOW TO ACHIEVE A GOOEY MIDDLE & CRUNCHY EDGES:
(1) "RESTING" TIME: The cookie will keep cooking when you remove it from the oven. If you leave it to cool for 5 mins (as per recipe), the edges should be crunchy but the middle very gooey and delicious. The longer you leave it to cool, the less gooey the middle will be.
(2) COOKING TIME: Its ready to remove from the oven when it has brown edges but the middle looks paler and very slightly undercooked (it'll keep cooking whilst out of the oven). I've recommended cooking times in the recipe but everyone's ovens are slightly different so the cooking time may vary slightly! Here's a few tips for how to know when to remove it from the oven:
- Incase your oven is hotter than mine: Sneak a little look at your cookie a few mins before the end of the recommended cooking time to see how its looking. If it looks as described above, remove it from the oven.
- Nervous about whether its ready? Its better to take your cookie out too early, rather than too late. You can't reverse it if you've overcooked it, but you can sort it if its undercooked. Here's what I do
- Take it out the oven when you think its probably *just* done, leaving the oven on just incase.
- Let it cool for 5 mins
- Stick your spoon into the middle somewhere before you load with more fruit/choc/ice cream.
- If its tooooo gooey, stick it back in the oven for 2 mins and test again until you get it just how you like it.