Nothing makes me happy like new cookware. Sign of my age right there, but give me a new oven tray or a shiny new saucepan and I feel like a new woman. Whenever I get the chance to spring clean my cupboards, the feeling afterwards is a Marie Kwondo-esque sparking of pure joy. Oh how I love kitchenware.
The me of 10, even 5 years ago wouldn’t recognise this kitchen utensil loving persona. But a lot has changed in the last few years, I’ve swapped late nights for early mornings, sleeping for cooking and long hours in an office for longer hours with two children. Only joking. Sort of.
But back to the cookware. The lovely folk at Tesco got in touch recently with an opportunity to try out some of their new Go Cook range, so naturally I couldn’t say no. The products are all fantastic quality at really reasonable prices and from testing some of them out I’ll definitely be buying more.
I decided to give them a spin testing out this new recipe for double chocolate orange cookies, for if there’s anything I love as much as new cookware, it’s chocolate. These are tangy, rich, gooey, chocolatey and delicious with chocolate oozing out when you bite in. Trust me, you want these in your life!
Makes 6 large cookies
For the chocolate filling and coating
- 1/2 cup coconut oil, melted
- 5 tbsp cacao powder
- 4 tbsp cashew butter
- 3 tbsp pure maple syrup
- Juice of 1/2 an orange
For the cookies
- 3/4 cup ground almonds
- 1/2 cup buckwheat flour
- 1/2 cup cacao powder
- 5 tbsp cashew butter
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil, softened
- 1/4 cup non dairy milk (I used oat)
- Zest of one orange, plus another orange to zest as decoration on top
- Pinch of Himalayan salt
Preheat your oven to 180C. For the filling, combine the ingredients in a bowl and stir well until you have a thick chocolatey mixture. Set this bowl aside while you make the cookie mixture.
To make the cookies, add the ground almonds, buckwheat flour and salt to a large bowl and give it a stir before adding in the other ingredients and stirring again until well combined.
Use half of the cookie batter and make it into 6 balls. Flatten these down one by one into cookies and place them on a large baking sheet. Place around 2 tablespoons of the chocolate filling on top and flatten it down, keeping it around 1cm clear of the edges. Use the rest of the cookie batter to make flat cookie shapes again and place them on top, using your fingers to seal them down so that none of the filling can escape. Bake in the oven for 15 minutes, then leave to cool before digging in.
Love, Mrs H xx