A fun and easy dessert which can be prepared in advance and assembled just before serving.
Serves 4-6
50 g butter, melted and cooled
100 g icing sugar
15 g cocoa powder
25 ml espresso coffee, cold
25 g gluten free flour mix (not selfrising)
25 g walnuts, toasted and chopped
200 g double cream
3 tbsp Kahlua liqueur
Berries
- Mix all the ingredients. Let stand for 1 hour (in rooms temperature).
- Set the oven to 200 C.
- Using a small spoon, drop the batter in small piles onto greaseproof baking parchment.
- Bake in the middle of the oven for 6-7 minutes. The cookies will float into very thin “crisps”. Take care not burning.
- If you need to cut them into smaller pieces, do this upon removing them from the oven, while still hot.
- Let cool on the baking sheet
- Whisk the cream with the Kahlua.
- Assemble as Chocolate Sandwiches just before serving. Put one crisp on bottom and one on top with Cream and Berries in between.