A few months ago I found a bag of Eton mess cookies in the supermarket and ever since then they have been playing on my mind. The idea of tangy berries, crunchy meringue and sweet white chocolate all in a chewy, gluten free cookie just seemed like the perfect match. So this weekend I finally set about my mission to make gluten free Eton mess cookies. And they were amazing.
I know Eton mess is traditionally made with strawberries, but I decided to use raspberries in this recipe. I felt strawberries could get a bit lost with the other flavours. The tangy raspberries packed more of a punch, especially against the sweet meringue and white chocolate.
This gluten free Eton mess cookie recipe is so simple to make too. It’s basically an all-in-one cookie recipe, using sugar, gluten free flour, eggs and butter. Then you add the raspberries, meringue and white choc and away you go! They bake in just 8-10 minutes and you can enjoy them fresh from the oven, with the chocolate still all melted.
Better yet, I think these would be incredible eaten hot with some vanilla ice-cream on top. The thought of the melting ice-cream over the hot cookie sounds like absolute heaven. But, before I drool over my keyboard anymore, here’s the recipe and a little video I threw together showing you how to make these delicious gluten free Eton mess cookies!
Gluten free Eton mess cookies recipe
Gluten free Eton mess cookies
- 305 g plain flour
- 110 g butter
- 350 g light brown sugar
- 2 eggs
- 1/4 tsp salt
- 3/4 tsp gluten free baking powder
- 145 g raspberries
- 100 g white chocolate chips
- 40 g meringue
Preheat the oven to 180'C / Gas 4 / 356'F. Line two baking tins with baking paper.
Gently melt the butter and add to a mixing bowl with the eggs and sugar. Stir well until fully combined.
Add the gluten free flour, baking powder and salt. Again mix well until there are no floury lumps.
Break up the meringues into chunks and add them to the mix along with the white chocolate chips. Stir well and then add the raspberries. Stir again until fully combined.
Take 1 tbsp of the dough and place on a baking sheet. Place 1 tbsp of dough a couple of inches apart until the tray is full.
Place in the centre of the oven and bake for 8-10 minutes until golden on top. Remove from the oven and cool for 10 minutes on the tray, allowing the cookies to harden a little, before you move them onto a wire rack. Eat warm or cool completely.
You may need to cook this in several batches. Stored in an airtight container, these will last for around 3 days but will start to soften after a day or so.
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