My hubby and I had a lot of fun making these! Figuring out how to roll the chocolate dough around the matcha dough without it breaking or sticking too much was a fun challenge :-) The end result was cute to look at and deliciously buttery to eat. Should you try this recipe, I hope you'll get as much enjoyment from making them as we did!
Ingredients for chocolate dough:
- 2 cups gluten-free flour (I used potato starch)
- 1/4 cup cocoa powder
- 226g butter
- 200ml agave syrup
- 1 egg
Ingredients for matcha dough:
- 2 & 1/4 cups gluten-free flour (I used potato starch)
- 1 - 2 tsp matcha (green tea) powder
- 226g butter
- 200ml agave syrup
- 1 tsp vanilla essence
Method for the matcha dough:
- Beat butter and agave syrup together.
- Add the vanilla, flour and matcha powder; using the dough hooks on an electric mixer to mix till just incorporated (i.e. the dough sticks together).
- Refrigerate dough for 1 hour.
- Use your hands and some cling wrap to roll the dough lightly into long, thick "worms"; forming the inside of the dinosaur egg.
- Refrigerate again till the chocolate dough is ready.
Method for the chocolate dough:
- Beat butter and agave syrup together.
- Beat in the egg.
- Add the cocoa powder and flour; using the dough hooks on an electric mixer to mix till just incorporated (i.e. the dough sticks together).
- Refrigerate the dough for 1 hour.
- Roll the dough out between two pieces of baking paper till it is just long/wide enough to be shaped and closed around the green matcha dough "worms".
- Wrap in cling wrap tightly to "round-off' the shape, and refrigerate for another hour.
Method for baking:
- Slice off 1.5 cm pieces of the finished dough "worms", laying them out on a baking sheet lined with baking paper.
- Bake for 15 - 16 mins at 175 - 180 degree celsius on the middle rung of the oven.
- Bon appetit!
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