Gluten Free "Mars" Soft Centres Cookies Recipe
There will be some leftover "Mars" Nougat filling but either eat it as is, or use as frosting on cupcakes! I haven't made the recipe any smaller otherwise you'd start to need 1/2 an egg and then it gets complicated :)
Servings: 6 large cookies
- 200 g Gluten free plain flour
- 35 g Cocoa Powder
- 115 g Stork Butter - comes in a foil packet and says "for biscuits" on the front – its naturally dairy free
- 65 g Light Brown Sugar - *or caster sugar
- 65 g Golden Caster Sugar - *or caster sugar
- 1 egg
- 1 tsp baking powder
- 1/8 tsp baking soda
- 70g Liquid Glucose - easy to buy in the cake decorating aisle of any supermarket. Comes in a squeezy tube by Dr Oetker.
- 200 grams caster sugar
- 5 grams cocoa powder
- 1 egg white
- 18 soft caramels e.g. Werthers Original Soft (pink packet)
Place the caster sugar & liquid glucose into a saucepan. Add 125ml of water.>It can be tough to get every last drop of liquid glucose out of the tube. Two tips (1) Microwave the tube for 5-10 seconds to make it more runny and easier to squeeze out (2) Cut the end off the tube and pour out from that side
Turn the pan to a low heat, stirring constantly until the sugar has dissolved. At this point, you won't see any grains of sugar in the mix and it will have changed to a water-like consistency.
Increase the temperature so the mixture is simmering. Do not stir it anymore!! Leave it simmering until it reaches 132-135oC.>The pic shows what it will look like at this stage – the metal skewer is just my thermometer Whilst the mixture is reaching temperature, place the egg white in a large, clean mixing bowl and beat until they reach stiff peaks.>Here is a pic I have taken from google images to show what stiff peaks looks like! Once the egg white is mixed to stiff peaks and the sugar has reached temperature, add a tiny bit of the sugar mix to the egg and whisk in. Repeat until you have whisked in all of the mixture.>I pour in approximately 3 tbsp at a time. It takes 1-2 mins to add all of the sugar mixture to the egg white. Use an electric whisk to beat the mix on high speed for a full 5 minutes.>Don't cut this time short!!! Its difficult to overwhisk, but if you underwhisk you won't have a fluffy nougat.>It will go from looking like melted marshmellows to a dough like consistency and then to a reallyyy sticky, almost chewing gum like consistency. At this point, the mix will be coming away from the bowl and you'll feel like your whisk is about to give up!
Add the cocoa powder and whisk in. Set aside and move onto the next bit...
Pre-heat your oven to 175oC. Cover a baking tray with tin foil/baking paper.
Divide the cookie dough into 6 roughly equal balls.
Take 3 of your soft caramels. Unwrap them and mush them together a bit to form a rough ball (yess..."mush" is absolutely a word haha). Flatten in your hands.
Take a heaped tbsp of nougat mix. Place ontop of the caramel.
Flatten 1 of the cookie dough balls until about 1/2cm thick (I just use the palm of my hand to flatten them). Place the nougat and caramel onto the cookie dough so it looks like the picture.
Encase the centre in the dough (so you've got a ball of cookie dough with the caramel and nougat in the middle). Place onto a baking tray and repeat for the rest of the cookie dough.>Easiest way to do this: place the cookie dough with the caramel and nougat ontop onto the palm of your hand. Cup your hand so the dough starts to come round the sides of the caramel and nougat. Then, gently start to mould it over the top - like you would with a scotch egg!>You can see two of my finish cookie balls at the back of the picture.