Last week I shared a tempting Twix cookie recipe on Facebook and decided to create a healthier, allergen-friendly version that fits many dietary needs. These cookies are designed to work on a free-from Christmas buffet, with no gluten, dairy, eggs, nuts, soya or refined sugar. I first mentioned the concept in my post where I introduced an allergen-free Christmas spread and included a roast carrot and cumin dip with free-from breadsticks.
The recipe has a few components—biscuit base, caramel layer and chocolate topping—but it remains simple to make. If you prefer to skip making elements from scratch, choose a reliable gluten- and dairy-free chocolate for the topping. Be aware some commercial chocolates may carry warnings about traces of dairy or nuts. Using a store-bought chocolate will increase the fructose content and make the cookies sweeter, which some children may prefer, though my family enjoyed this less-sweet version.
I’ve tried to minimize fructose in this recipe. Earlier this year I followed the I Quit Sugar programme and learned that fructose—rather than glucose—is more implicated in conditions like fatty liver, obesity and type 2 diabetes. While I don’t avoid sugar completely, I aim to use sweeteners with lower fructose content and reduce overall sweetness in recipes.
For the biscuit base I use rice syrup because it contains minimal fructose compared with maple syrup or honey. Rice syrup is processed, so I use it sparingly. Maple syrup and honey contain higher fructose levels (around 40%), and honey can make shortbread soft because it attracts moisture, so I don’t recommend it for the biscuit.
The caramel is made from blended dates, solid coconut cream, a little water and vanilla. Dates contain around 30% fructose, so this is a compromise between taste and fructose load. If you’re not concerned about fructose or want an alternative, you can use other caramel recipes or a coconut jam option instead of making the date caramel.
My chocolate topping combines coconut cream, cacao and rice syrup. It’s intentionally not overly sweet, balancing well with the sweet date caramel and crisp shortbread. If you prefer a sweeter, less bitter topping, use a commercial chocolate melt instead—adding a bit of butter or margarine can help it melt smoothly.
I generally avoid margarine because some vegetable fats used in margarine are unstable at high temperatures. If you can tolerate butter, use it for the biscuit; I use goat’s butter and find it easier to digest. If not, margarine works as a substitute. I plan to share a coconut-oil version in future when I restock my pantry.
Here is the recipe for my healthier, free-from Twix cookies.
Free From ‘Twix’ Cookies
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Vicki Montague – the Free From Fairy
Ingredients
- FOR THE BISCUIT BASE:
- 125 g solid margarine – or a pinch of salt if using salted butter, softened
- 2 tbsp rice malt syrup or maple syrup
- 180 g Free From Fairy plain flour
- FOR THE CARAMEL:
- 130 g dried dates, soaked in boiling water
- 20 g solid coconut cream
- 1 tsp vanilla extract or powder
- 70 ml water
- FOR THE CHOCOLATE TOPPING:
- 50 g solid coconut cream
- 60 g water
- 20 g cacao
- 30 g rice syrup or maple syrup
Instructions
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Start by making the caramel.
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Place the dates in a bowl and cover with boiling water. Leave to soak for at least 15 minutes to soften.
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While the dates soak, prepare the biscuit dough.
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Beat the softened margarine or butter with the rice syrup until smooth and fluffy.
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Add the flour and beat until combined into a dough.
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Remove the sticky dough, wrap in clingfilm and chill for about 30 minutes to firm up.
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After chilling, divide into ping-pong-sized pieces, roll into balls, place on a lined baking tray and lightly flatten into discs.
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Repeat for all dough pieces, leaving space between cookies.
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Bake in a preheated oven at 190°C / 170°C fan / gas mark 5 for 12–15 minutes until golden. Leave on the tray to cool.
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To make the caramel, drain the soaked dates and blend with the solid coconut cream, vanilla and water in a food processor or handheld blender until completely smooth. You may need to scrape the sides and blend for a few minutes to reach a silky texture.
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For the chocolate topping, gently heat the coconut cream, water, cacao and rice syrup in a bowl over a pan of simmering water until melted and combined. Stir until smooth. Alternatively, melt a store-bought dairy-free chocolate with a little butter or margarine if needed.
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To assemble, make sure the cookies are completely cool. Spoon about a teaspoon of date caramel onto each biscuit, then top with a teaspoon of the chocolate mixture. Allow the toppings to set before serving.
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