AuthorAn Instant On The LipsCategoryDessrts
125 g butter, at room temperature
200 g light brown sugar
2 eggs
450 g gluten free plain flour
1 tsp salt
1 ½ tsp baking soda
250 ml buttermilk
225 g polenta, soaked in lemon juice
4 lemons
For the chocolate ganache:
300 g dark chocolate, 70% cocoa, broken into small pieces
300 ml double cream
1 lemon, juiced
50 g butter
½ tsp salt
100 g dark or milk chocolate
50 g ground pistachios
METHOD
1
1. Preheat your oven to 180˚C. Line two baking trays with baking paper or silicone mats.
2. Whisk together the butter and sugar. In a separate bowl, mix together the flour, salt and baking soda.
3. Add the flour mixture in three parts, alternating with the buttermilk.
4. Fold in the polenta. Fill a piping bag and pipe 5cm rounds (or however big you'd like your whoopie pies to be).
5. Bake for 10-15 minutes, or until the cakes spring back when touched. Allow to cool before filling.
Ingredients
125 g butter, at room temperature
200 g light brown sugar
2 eggs
450 g gluten free plain flour
1 tsp salt
1 ½ tsp baking soda
250 ml buttermilk
225 g polenta, soaked in lemon juice
4 lemons
For the chocolate ganache:
300 g dark chocolate, 70% cocoa, broken into small pieces
300 ml double cream
1 lemon, juiced
50 g butter
½ tsp salt
100 g dark or milk chocolate
50 g ground pistachios