This awesome recipe is from my first cookery book – Bee’s Brilliant biscuits, and is such a delicious recipe, I’m so happy to share it!

Image credit: Sisley White

Image credit: Sisley White

The dough (or goo, a more accurate description) uses mushed up avocado as the base, so its creamy, smooth, with a  lovely gooey consistency, but without using animal products. The mixture can be made with gluten free flour, and is dairy free too, if you use vegan / very dark chocolate in it (some dark chocolates still contain milk solids).

The recipe is easy peasy to scale up or down, about 4 x the recipe will give you enough mixture to create this super cool 5 inch round cookie cake – I filled this one with ombre vegan buttercream.

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If you happen to make too much mixture (!), then I suggest you freeze gold ball sized bits of it, and when needed / wanted, bake straight from frozen for about 15 minutes.

Let me know how you get on with the baking – remember that you need really ripe and well mashed avocados – no lumpy bits please! Tag me on instagram / twitter @beesbakery and tag it #BeesBrilliantBiscuits and I’ll regram the pics!

Bee xx

 

Bee’s Dark chocolate and avocado cookies

Ingredients (Makes six large cookies)

  • 1 large ripe avocado (when it’s skinned and de-seeded you’ll need around 110g)
  • 1 egg
  • 150 g light brown soft sugar
  • 40 g cocoa powder / 35g cacao powder
  • 40 g melted chocolate (dark or milk, if you want a dairy free cookie check the ingredients and choose a choc with no milk solids)
  • A pinch of salt
  • 50 g gluten free self raising flour (any combination of the following flours will work – rice flour, gram flour, ground almonds, soya flour, coconut flour – its good to mix up a few different types in each batch )
  • 1 tsp vanilla bean paste
  • ½ tsp xanthan gum (optional –without this, your cookie will be crumblier)
  • 1 tsp baking soda
  • 80 g roughly chopped dark chocolate (again look for no milk solids if you want a dairy free cookie)

Method

Pre-heat your oven to 170°C and line a baking tray / sheet with parchment paper.

Scoop your avocado into a large bowl and thoroughly mash until a smooth green goo is formed – no lumps please! Puree it if you have a food mixer / blender.

Add the rest of the ingredients into the bowl and beat with a wooden spoon using good old muscle power, until a nice shiny consistent wet mix is formed. It’ll look like a very sticky and dark coloured cake mix rather than a firm cookie dough. If you taste a little of the mixture at this point, you’ll be amazed at how “green” it tastes, but after baking, all of the vegetable taste is gone – thank goodness!

Add most of your chocolate chunks, saving some of the larger pieces to press into the top of each cookie before baking.

Using two metal spoons or an ice cream scoop, dollop roughly even sized round shaped cookies onto your baking tray – larger is always better with these ones, and they don’t spread much when baking. If you prefer a thicker fudgier cookie, pile the mix high and be prepared to bake for the full time. If you like a thinner chewier cookie then spread it out more and bake for less time. Press a couple of chocolate chunks into the top before baking.

Bake for 12-15 minutes – the cookies will still be slightly soft to the touch when done, but do firm up and go nice and gooey after cooling.

Freeze any leftover mixture for up to one month, and eat your baked cookies within 3 days otherwise they’ll go a wee bit chewy / yuck.

Tag me on instagram / twitter @beesbakery and tag it #BeesBrilliantBiscuits and I’ll regram the pics!

Bee.xx

 

My first recipe book called Bee’s Brilliant Biscuits is OUT in the UK yippee!

(You can order it online here: http://www.amazon.co.uk/dp/1910496464 )

We had a little party to celebrate, at the most beautiful venue, Paper Mill Studios in Islington, and it was a little bit of a blast! Drinks were provided by Kamm & Sons, Dalston Cola, Joe’s Tea and Camden Hells Lager, and food, in the form of sweet and savoury biscuits (of course) was provided by my recipe book, with some additional amazing cheese from Daylesford Organic. (links below).

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We baked around 1000 biscuits for the event, with recipes ranging from our famous jammy dodgers, to our gluten and dairy free chocolate and avocado cookies, and we also had some takeaway dog treats on standby too.

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Around 110 people came, a mixture of friends and family (thanks for coming Mum), and some of my awesome kitchen neighbours too. It was great to finally meet Elaine Stocks from BBC Good Food, Felicity Cloake, and lovely to see Edd Kimber, Chetna Makan and Juliet Sear again too.

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We had a biscuit decoration workshop run by a member of my team called Gina, a giant biscuit mural that we coloured in with edible pens and put on the wall by Laura my kitchen manager. Charlie Philips, my good friend and prop stylist for the book, made an incredible biscuit piñata, which was filled with hundreds of iced gem cookies – here are some pics of it in action:

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Here are some kind words written by my Topshop events team client: wow!

BEE’S BRILLIANT BISCUITS.

“When you work in events and you go to events organised by other people, it’s hard not to critique where they’ve gone wrong and moan about what you would have done differently. I know it makes me sound like a prick but it’s often something I can’t help myself doing. Last night I went to an event that was absolutely perfect, it was organised better than I ever could have done myself and every single aspect made me smile.

Bee Berrie is is mastermind behind the Bee’s Bakery biscuit phenomenon and has been baking the best Jammy Dodgers in London since she gave up a career in science back in 2012. Bee has now branched out beyond just baking delicious little treats and is passing her skills onto the world with her amazing new book Bee’s Brilliant Biscuits. It’s no lie either, her biscuits are brilliant and I couldn’t recommend them more.”

Kamm & Sons: http://kammandsons.com

Dalston Cola: http://www.dalstoncola.co.uk

Joe’s Tea:http://joesteacompany.com

Daylesford: http://daylesford.com

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The Telegraph’s Stella Magazine published a cute little snap of our Square Colourful Cookies on their Stella Loves Page…here’s a pic

Stella

These exact cookies are available to purchase on our Etsy Page – here’s the link: https://www.etsy.com/uk/listing/175606121/bees-bakery-ten-square-colourful-cookies?

 

Bee’s Bakery now has several biscuit selections available to buy online at Etsy: http://www.etsy.com/shop/BeeBakery

Ranges available include biscuits for :

  • Celebration: Biscuits read ‘woo’, ‘yay’, ‘cool’ and ‘wow’
  • Wedding Favours: Biscuits are personalised with the couples initials
  • Food: Biscuits read ‘yum’, ‘hot’, ‘eat’ and ‘bite’
  • Love: Biscuits read ‘cute’, ‘love’, ‘sexy’ and ‘hot’
  • Emoticon: Biscuits have smiley; laughing, cheeky and quizzical faces
  • New Baby: Biscuits read ‘new’ ‘baby’, ‘boy’ or ‘girl

Biscuits can be custom-made jammie’s for party bags, launch events, corporate gifts and any other occasion you can think of!

Hello biscuit lovers!

Allow me to introduce an exciting new limited edition variation on my take on the Jammie Dodger – the “Choccie Dodger”: These chocolate dodgers are made with another great rich crumbly chocolate biscuit and are filled with a lovely dark creamy chocolate ganache – really indulgent! They make a pretty good present, or at least that’s what my friends have told me so far…if you’d like to order any in then let me know – bee@bees.jessepearson.net

And even better (possibly) than that – let me present my new “Ginger Dodgers”, made with a spicy gingerbread biscuit base and filled with dark chocolate ganache, these biscuits are the perfect winter addition my range of Dodgers well that’s what i reckon anyway!

Even more exciting than that, a new addition will be joining the Bee’s Bakery family later this week, a GORGEOUS Italian three-wheeled van, from which I hope to trade at various Christmas markets throughout December – watch the website for details of where I’ll be.

  • Some of the things I’ll be selling from the van are: 
  • Original and dark chocolate “Jammie Dodgers”
  • Choccie Dodgers (crumbly chocolate biscuits, filled with a dark chocolate ganache) 
  • Ginger Dodgers (crunchy spicy gingerbread biscuits, filled with a dark chocolate ganache)
  • Chocolate Stout cake
  • Jamaica Ginger cake
  • Chocolate and Beetroot cake
  • Clementine and Almond Cake
  • Lavender and Rose Shortbread

Hope to see you soon – out the back of the Van!

Bee xx

Bee’s Bakery

07900 698 946

http://www.facebook.com/pages/Bees-Bakery/151282634884154?v=photos#!/pages/Bees-Bakery/151282634884154?v=wall

I get a few commissions for lovely childrens cakes – birthdays, christenings etc, here are some samples…

a christening cake for a (guess what) baby girl!apparently these are called charlie and lola
apparently these are called charlie and lolanot that disney needs any more money of course...chocolate cookies with embossed fondant...nice
not that disney needs any more money of course...chocolate cookies with embossed fondant...nice
chocolate cookies with embossed fondant...nice