Gluten Free Black Forest Brownie Cookies

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Recipe's preparation

Cherry Filling

Place cherries, caster sugar and lemon juice into "Closed lid"

Cook for 5mins, 55°C, "Gentle stir setting" , "No counter-clockwise operation"

Cherries should have softened and released their juices. Go back and do for more time if needed

Spoon out a few tablespoons of the juices and mix together with cornflour in another bowl to form a slurry.

Make sure there are no clumps of cornstarch in the mixture.

Return the cornflour slurry into the bowl with the cherries and cook 10mins, 100°C, speed 1, "No counter-clockwise operation"

Spoon out some of the mixture onto a plate and place it into the fridge.

Check the consistency of the cooled juices.

If you're happy with the consistency

Tip the entire contents into a bowl and allow to cool completely to room temperature. Ideally, cool it quickly in a cool water bath (just fill a large bowl with cold water and place the cherry bowl into it - add ice cubes to the water bowl if you want it to cool quicker)

If you want the cherry filling to be thicker:

Pass the filling through a sieve, transfer the cherries to a bowl and return the juices to the bowl.

Cook 3-5mins, 100°C, speed 1, "No counter-clockwise operation"

Chill the cherry filling in the fridge for at least 30mins or until needed.

Brownie Cookies

Preheat oven to 180°C

Line to biscuit trays with with baking paper and set aside

Add chocolate (broken into pieces) and butter into bowl.

Place lid and MC on. Melt for 5mins, 55°C, speed 1

Pour chocolate mixture into separate bowl and allow to cool until warm.

Clean and dry bowl

Insert butterfly whisk into the bowl.

Add sugar and butter and whisk for 3mins on speed 3, stopping every minute or so to scrape down the bowl.

Mixure should be pale, very fluffy and about tripled in volume.

Pour the warm chocolate mixure into the whisked egg mixture and mix for 30 secs, speed 3.

Add cocoa powder and salt, and mix for 1min, speed 3.

Mixture should be smooth, glossy and quite runny.

Chill the batter in the fridge for 6-8 minutes or until slightly thickened but still fairly loose, like a thick brownie batter.

Use a "2 tablespoon" ice cream or cookie scoop to portion out the cookies onto the biscuit trays.

Make sure to leave enough space (about 4cm) between them as they will spread out slightly during baking.

Do all the cookies together on the two sheets.

Bake at 180°C for 8-9 minutes until slightly puffed up. They will have a glossy, cracked crust.

Immediately out of the oven, they will be fairly puffed up into rounded moulds, but they will settle and collapse during cooling.

At this time, you can use a round cookie cutter to nudge or scoot the cookies into a more regular round shape.

Allow to cool on the baking paper for at least 10 mins before transferring them onto a wire rack to cool completely to room temperature.

Vanilla Whipped Cream

In a clean and dry bowl, with a clean and dry butterfly whisk, add cream, icing sugar and vanilla.

Beat on speed 3, checking through the measuring cup hole for desired consistency.

Transfer whipped cream into a piping bag fitted with a large open star nozzle.

Assembling the Black Forest Cookies

Turn one (completely cooled0 cookie upside down, so that its bottom faces upwards.

Pipe a generous layer of whipped cream on top of the cookie

Spoon the chilled cherry mixture filling over the whipped cream

Top it with another cookie!