Eton Mess Cookies

SnackServes 12

As summer draws to a close, there’s still time to indulge and these irresistible Eton Mess Cookies from Steenbergs, bring together crisp meringue, juicy strawberries and raspberries and creamy white chocolate in one gloriously indulgent bake. For more recipe inspiration and to buy their range online, visit www.steenbergs.co.uk Recipe courtesy of @Nikibakes

Ingredients

100g caster sugar

100g coconut sugar

120g butter, melted (use Stork hard margarine if dairy free)

2 eggs

1 tsp vanilla extract

300g gluten free plain flour

1 tsp sea salt

1 tsp bicarbonate of soda

Toppings/Fillings

70g crushed meringues (plus extra for topping)

50g freeze-dried strawberries

150g white chocolate chips

20g freeze dried raspberries

Method

  1. Heat your oven to 170C (fan) and prepare a couple of baking trays with good quality, non-stick baking paper.
  2. In a bowl, mix both your coconut sugar and caster sugar with your melted butter. Mix until fully combined.
  3. Add your egg and vanilla extract to the bowl and continue to mix until combined once more.
  4. In a separate bowl, add your gluten free flour, bicarbonate of soda and salt and briefly mix.
  5. Add your flour mix to your original bowl and mix until combined.
  6. Add the toppings and give them a good mix in so they are dispersed evenly.
  7. Shape and roll into balls of approx 100g. Pop into the preheated oven for 12-15 minutes until flattened out to look more like cookies and be a lovely golden colour.
  8. Remove from the oven, pierce the cookies with extra crushed meringue, top with freeze dried raspberry pieces and leave to cool on the baking tray.