Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 18 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
18
- 1/4 cup milk
- 40grams unsalted butter (softened)
- 430grams Free From Gluten chocolate cake mix
- 1/3 cup gluten-free Macro Organic cacao nibs
- 1 egg
- 1/3 cup vegetable oil
Nutrition per serving
694kJ / 167Cal
694 Kilojoules or 167 Calories
8% of daily energy intake*
Protein
1.7grams
Fat
8.8grams
Carbs
19.8grams
Sugars
13.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Line two baking trays with baking paper. Place gluten-free cake mix (reserving icing sachet) in a large bowl. Whisk together vegetable oil, egg and 1 tablespoon of milk in a separate bowl, then add to cake mix, stirring to combine. Stir in gluten-free cacao nibs.
Step 2 of 3
Roll 1 tablespoon of mixture into a ball and place on tray. Repeat with remaining mixture, ensuring balls are 4cm apart on trays. Using palm of hand, lightly flatten each into 6.5cm rounds. Bake for 18 minutes or until firm. Cool on trays for 2 minutes before transferring to a wire rack to cool completely.
Step 3 of 3
Using an electric mixture, beat reserved icing mixture, butter and remaining milk on low speed until combined. Increase speed to medium and beat for a further 2 minutes or until smooth. Spoon mixture into a snap-lock bag, snip off corner, then pipe icing onto cookies. Allow to stand for 30 minutes or until set. Serve.
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