The Bite Magazine - Spring/Summer 2021 - Issue 29

bitedessert “I was conscious of making my cookies accessible to all, so set about creating a gloriously gluten-free recipe. I am health conscious, but not obsessed, and believe that all foods fit as part of a balanced diet. I am acutely aware of the need to protect our planet for future generations. As a producer of artisan cookie dough, we constantly look into ways to minimise food waste, and Doughlicious en- courages you to become a conscious consumer as you only bake what you need.” Every cookie dough is 100% gluten-free with dairy-free, organic and vegan flavours. “We produce cookies that are better for you and the environment (in a factory powered by renewable energy). Our ingredients are sourced from reputable suppliers who adhere to our high standards of quality, animal welfare and sustainable production methods. Our dough is individually portioned, so you only bake what you need in order to minimise food waste (from chilled or frozen).” Whether you are vegan, vegetarian, or not, anyone can enjoy Doughlicious’ range of tasty cookie dough. The Or- ganic Chunky Oat Chocolate Chip with gluten-free oat flour, rolled oats, Belgian dark chocolate couverture, and other ingredients take inspiration from its classic Choco- late Chip cookie. “Our organic vegan recipe features the same melting pieces of the finest Belgian dark chocolate nestled in a moreish chunky oat cookie dough.” Organic Peanut Butter is designed for plant-based peanut butter lovers. These smooth and gloriously golden cook- ies are made using 100% vegan and organic ingredients of kitchen peanut butter, oat flour, coconut sugar, refined coconut oil, almonds and more. There are three vegan var- iations of Chunky Oat Chocolate Chip (similar package to the organic version), Cranberry Oatmeal and Double Chocolate. We tried the regular cookie dough flavours of Double Chocolate, Chocolate & Vanilla, Salted Caramel & Dark Chocolate, and Peanut Butter. Packaged in a square box with the baked cookie image on the front and the accom- panying flavours, you are given a peep view of the cookie dough through the circular window. The cookie dough balls are small, but they expand into more extensive deli- cious and sweet-smelling cookies when baked. Double Chocolate is the brand’s most indulgent cookie since it is “rich, decadent and utterly irresistible”. Choc- olate & Vanilla is the best of both worlds. Here they use the finest Belgian dark chocolate to create a beautifully balanced cookie combined with sweet vanilla. Salted Car- amel & Dark Chocolate has an irresistible combination of the two flavours, and Peanut Butter is gloriously golden with a beautiful peanut taste. We loved every flavour and would happily indulge in Doughlicious cookie dough again. Other flavours in the regular cookie dough range include the timeless classic Chocolate Chip with melting pieces of Belgian dark chocolate. The earthy Matcha &White Choc- olate: a dream cookie for Matcha fans. Raspberry White Chocolate, a soft and sweet vanilla cookie dough with fruity raspberries and melting pieces of white chocolate. Lastly, the luxurious soft Red Velvet & White Chocolate is naturally coloured with beetroot and slices of melting white chocolate. You can also enjoy cookie dough in Lite Bites consisting of Apple Crumble with a comforting combination of sweet cinnamon, chunky oats and juicy apple in one blissful bite. Chocolate Peanut Crunch, a rich and indulgent choc- olate cookie dough rolled in an irresistibly crunch peanut coating; and Coco Delight, a sweet vanilla cookie dough with dark Belgian chocolate rolled in organic dried coco- nut pieces. The remaining flavours are Lemon Raspberry, Orange Chocolate and Chocolate Chip. If you want to create desserts with your cookie dough, you can do so with Doughlicious’ recipe ideas. Chocolate and Vanilla Eton Mess is made with 175 ml of double cream, 1-2 teaspoons of icing sugar, 1/2 teaspoons of vanilla ex- tract, 300 g of chopped strawberries or raspberries, 4-5 mini meringues crushed and two Chocolate and Vanilla Cookies, crumbled into small pieces. To decorate, you will need two mini meringues, one Chocolate and Vanilla Cookie Dough blitzed (chopped or puréed in a blender or food processor) and halved strawberries or raspberries. Firstly, chill two dessert glasses in the fridge. Then tip half of the chopped fruit into a bowl and set it aside. Place the remaining half of the chopped strawberries or raspberries into another bowl and use a stick blender to puree until you have a smooth sauce. If you don’t have a blender, you can smash the berries with a fork instead. Set this aside as well. Pour the double cream, icing sugar and vanilla ex- tract into a small mixing bowl and whisk until you have soft peaks. Then spoon into a piping bag fitted with a star nozzle. Remove the chilled glasses from the fridge and start lay- ering your desserts by piping a swirl of vanilla cream, fol- lowed by a sprinkling of chopped fruit, then the crushed meringue, a sprinkling of cookie crumble, and finally a swirl of the fruit puree. Repeat this until both glasses are full. The final layer should be the vanilla cream. Place a mini meringue in the centre of the glass, sprinkle with the blitzed cookie crumble and fresh fruit. Then serve straight away. Another excellent recipe idea is Double Chocolate and Cherry Bakewell Blondie. To make this dessert, you will need 12 Double Chocolate Cookie Dough balls at room temperature. Also, a little flour for rolling, 175 g of butter - melted, 200 g of unrefined brown sugar, one teaspoon of vanilla extract, one large egg, 200 g of plain flour, 25 g of ground almonds, a splash of milk, 150 g of white choco- late - chopped, and 50 g of frozen cherries. Preheat the oven to 180ºC (160ºC fan) or Gas mark 4. Grease and line an 8-inch/20 cm square tin. Combine the 12 cookie dough balls into one large ball. Lightly dust a work surface with flour and roll out with a rolling pin into a square. Trim it to fit the tin and carefully transfer it to the prepared tin base, using the trimmings to press into