Gluten free chocolate fudge biscuits and bringing glad back

Yes, it may be a bit Pollyanna of me (for those of you who remember the book and movie) but I am single-handedly bringing back the word ‘glad’.

Somewhere along the way, the word ‘grateful’ has become incredibly popular. Leaving it’s less glamorous cousin ‘glad’ sitting sadly against the wall, not unlike an unwanted wallflower at a school dance.

Considering myself a champion for the unpopular, daggy and less than glamorous; I have popped ‘glad ‘ into my handbag of current and favourite words. It somehow speaks of a more refined time. It is not effusive, nor is it ‘in yo face’.

Intrinsically, both words have similar dictionary meanings.

glad: feeling pleasure or happiness, grateful, willing
grateful: thankful, feeling or showing appreciation

To be grateful or show gratitude is a little bit Hollywood. To be glad sounds more London Westend musical. The understated vibe of the word ‘glad’ brings to mind adorable pastel coloured 1950’s hats adorned with fake flowers. It harks back to a time when lads and lasses dressed impeccably in pinstriped boating attire and daintily nibbled on teensy weensy cucumber sandwiches. I will leave ‘grateful’ to the gushing vocabulary of actors swathed in sequinned gowns and pretending to chow down on miniature sushi handrolls topped with beluga caviar.

All in all, I am glad that I found this lovely biscuit recipe on the web. (Not a spiders web but the world wide version.) It didn’t turn out as I had thought. In my minds eye, I envisaged that these cookies would be crunchy but then I went and changed the recipe. (Only because I lacked some of the necessary ingredients.) Ordinarily, I would not post a recipe that could be deemed a failure but to us they were chewy, richly chocolate and unctuous. Less biscuit, more like a brownie or cake.

Strangely enough, our cornflake biscuit eschewing lads, adored these. Go figure.


2 tbl grapeseed oil
1/2 cup maple syrup
1 egg
1/2 tsp vanilla extract (I used vanilla bean powder and added it in with the dry ingredients.)
2 tbl golden syrup
1 1/2 cups almond meal
1/4 cup plus 1 tbl Cocoa powder
1 1/2 tsps baking powder
3 tbl cornflour
A pinch of salt
1 tbl milk

Place all the wet ingredients except for the milk into a food processor or blender and mix until combined.
Add in all the dry ingredients and mix until combined.
Add the milk and pulse until mixed through.
Place the mixture into a bowl and place into the fridge for a minimum of 30 minutes. (Mine was in there for 2 hours.)
Preheat the oven to 170C/350F and line two trays with baking paper.
Place large tablespoons of the mixture onto the trays leaving a gap of at least 3 cm /1 inch as they will spread. Place the trays back in the fridge for 15 minutes.
Remove the trays and place in the oven for 16-18 minutes, they will be slightly cracked on top. (Just like me…)
Cool on the tray for 5 minutes then remove to a wire rack for cooling. They will harden up a little as they cool.
Made 19 biscuits.

Very lightly adapted from a recipe from the Mummy Made blog. The link to the original recipe is provided after the photos.

23 thoughts on “Gluten free chocolate fudge biscuits and bringing glad back

    • Thanks so much Mrs Recipe! They were really good, I enjoyed the maple syrup flavour. So many great words out there we have to bring back into fashion! ๐Ÿ˜

  1. A.PROMPTreply

    Oh, my. These do look good. I’m so glad you shared and I’m also so impressed with your writing again…..”leaving its less glamorous cousin โ€˜gladโ€™ sitting sadly against the wall, not unlike an unwanted wallflower at a school dance.” Simply marvellous images there!

    • Oh Mrs Prompt, I am super glad to have met your lovely self via this crazy blogging format! You are such a positive person and say such uplifting things. Your photos and point of view are always a joy. These bikkies were also a joy, gotta make us some more soon! โ˜บ๏ธ

      • A.PROMPTreply

        When I finally do my meeting bloggers road trip, I’m saving your house for last cause the way you cook and with all your stories, I’m probably never going to leave!

      • All good, we are a bit on the other side of the world but we have a lovely big spare room downstairs. So come and stay for a bit, make it worth your while! (Come in summer, we have a pool. โ˜บ๏ธ)

  2. Windy Mama

    I didn’t realize “glad” had gone out of favour. Grateful grates, frankly, so I’m glad you’ve deemed it too Hollywood. I do like the sound of these morsels and I note you sometimes use almond meal in your recipes which ups the protein element, too.

    • Good one WM! ‘Grateful, grates.’ Love it. Well, I haven’t heard ‘glad’ much hereabouts lately anyhoo. Almond meal is a great gluten free option for my coeliac hubby. I just have to be careful not to send anything with nuts in to school with the kids due to allergies etc. The extra protein is a neat little added bonus, yes indeedy.

  3. Wonderfully supportive of your choice to bring on back the glad. Even more on the bandwagon with your decision to use “unctuous.” That toothsome word has me spinning with glee in anticipation of taste–which of course, Cheergerm, you have in spades.
    Sweet, luscious, divine, chocolatey goodness? Sign me up. (or send them over?) ๐Ÿ˜€

    • So many good words, so little time Mrs P!! Same goes for so many biscuits, so little time. Will send you a batch in my minds eye, which I am sure you will be glad about. (Yeah, yeah, not quite as good as the real thing…) but as they say in bonny Scotland, better than nowt. ๐Ÿ˜

  4. And then you can pop them in a glad bag for morning tea at work, or even better, and in keeping with your lovely 50s imagery, a Gladstone bag. I like chewy biscuits and almond meal so these are going on the baking list when I return.

    • Ahhh, good one Mrs Italian! That Gladstone bag would go very nicely with your glad rags as well. The kids asked for these again yesterday, a hit indeed. Your holiday is sounding pretty ace! Keep enjoying!

  5. Vicariously enjoying it all, especially the bikkie batter. And the elegant serving of the chocolate gems on a pristine white cake pedestal! Very chic, Cheerie!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s