Seven Types of Cookies for Christmas: Day Seven
Just two more days until Christmas and here comes my last day of my cookie series! I wanted to leave a really easy one for last since most of you are probably feeling the stress of the holiday preparations by now.
This “cookie” is part cookie, part candy and particularly popular among children and those of us who have an extra big sweet tooth. “Risboller” is a standard at children’s birthday parties in Norway but are also a big hit among grown ups. Gluten free and made with puffed rice, melted chocolate and coconut fat – what could really go wrong here? Not much. These treats have been a standard in my family my entire life so I wanted to include them in , as a part of my slightly “atypical” seven cookies series. These are not baked, rather chilled – thus great for when you don’t feel like waiting for the oven to heat up to make some cookies!
Try these to add something different to your cookie collection. They have a different flavor, texture and look which can really brighten up your table!
250 grams / 9 oz /1 cup coconut butter
200 grams / 7 oz/ 3/4 cup dark chocolate
2 eggs or 2 tbsp flax seed mixed with 6 tbsp water
1 cup sugar
1 tsp vanilla sugar (or vanilla extract)
3 tbsp strongly brewed coffee
about 2 1/2 cups puffed rice
Melt the coconut butter with the dark chocolate in a sauce pot over low-medium heat. I typically let the coconut butter melt first then add in the dark chocolate (to avoid it separating). Be careful when heating it up and whisk continuously over low-moderate heat. Cool. Whisk in the sugar with the eggs or the flaxseed mixture, add the vanilla sugar and pour in the coffee and the coconut-chocolate mixture. Lightly fold in the puffed rice.
Using a spoon, scoop up a bit of the rice mixture and place in a muffin cup and place on a tray and continue until all the “batter” is used up. Chill in fridge for a couple of hours before serving. After they have seized up you can place them in a cookie jar and store them in a cool spot.
About Sunny GandaraScandinavian in NY writing about food and wine and spirits... tasting, eating, researching and experiencing!
Wine and Food Professional
Sunny has over 15 years experience in marketing and PR, both in the music and beverage industry. Starting out at record labels, she worked her way up to becoming a marketing executive handling the international careers of world famous artists such as Wyclef Jean, Alicia Keys, Gwen Stefani and Justin Timberlake.
After a decade in the glamorous record business, she became the national brand ambassador for Heavy Water, a small luxury vodka brand from Scandinavia, and instrumental in launching many new markets and developing the brand across the U.S.
In 2008 she founded her own company, Fork and Glass, a food and wine event and consulting company, located in the Hudson Valley of New York. She now focuses on education, giving seminars and classes to private and corporate groups. More recently she worked as a wine consultant for Soilair Selection, an importer of fine Italian wines in NYC. Today she works as a wine and spirits buyer for Suburban Wines, a large retail store located in Westchester, NY.
Sunny, a native of Norway, is a professionally trained cook and holds the Diploma in Wines & Spirits from the WSET as well as being a Certified Wine Educator and Certified Specialist in Spirits from the Society of Wine Educators. She also completed the Wine Educator programs from the BIVB (Burgundy Wine Board) and Napa Valley Vintners. Sunny is also an accredited Spanish Wine Educator and a certified Wine Loation Specialist through the Center for Wine Origins.
Her hobbies include bodybuilding, writing and traveling and spending time with her husband and beautiul boxer puppies, Thor and Dallas.
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