Join Siobhan Muir in creating a delicious gluten-free edible cookie bowl, perfect for desserts or snacks. Easy, fun, and tasty!
Deliciously Creative Dessert: Crafting Your Own Edible Cookie Bowl
During festive seasons, creating unique and edible dishware can add a delightful touch to gatherings and parties. One charming method involves making cookie bowls, which not only serve as a fun way to display treats but are also entirely edible. The process may require a bit of preparation and a decent-sized pan, but the results are both visually appealing and delicious.
To make these cookie bowls, you’ll need a combination of gluten-free baking flour, cocoa powder, almond flour, butter, sugar, an egg, and vanilla. The dough is prepared by combining the dry ingredients, then mixing them with the wet ingredients until a crumbly consistency is achieved. After rolling out the dough and cutting it into shapes, the pieces are arranged in the pan to form a bowl. Baking at 350°F (177°C) for about 15 minutes results in firm edges, creating an edible dish that can be filled with more cookies or other treats.
Crafting Delicious Delights: How to Create Your Own Edible Cookie Bowl Masterpiece!
Hey y’all it’s shoban we welcome back to cooking with Shan so today we are doing something that’s a little unor Orthodox a little different yeah a little different so instead of making cookies we are making an edible cookie bowl for the cookies that you’ve probably already made or you’ve bought somewhere and then you put it.
Together in this cookie bowl and you serve it to people and then eventually if you run out of cookies they can eat the bowl anyway I was wondering what we do with you eat the bowl I’m like okay what happens when we run out of the cookies on the inside then we just go you know cool like what yeah and it’s we’re.
Making they’re it’s a chocolate cookie bowl and uh we’re doing this gluten-free of course because if you’re going to have to eat the bowl in the end you don’t want to eat glutened cookies so what do you need you need 1 and 1/4 cups of allpurpose flour 1/2 cup of unsweet cocoa powder now this is where it’s this is you can tell how old this recipe is.
1/4 cup blanched SL slivered almonds finely ground you mean almond flour so yes you’ll need a quarter cup of almond flour you’ll need a/ teaspoon of salt 4 tbspoon of softened butter 2/3 of a cup of sugar which is over there uh one egg which is in the bowl cuz we we’ve learned and a/ teaspoon of vanilla extract and then it said assorted.
Cookies it says special AIDS a loaf pan 1 and 1/2 in cookie cutter with scalloped edges so we’re not going to do a loaf pan we’re going to do a round one a loaf pan it will be rectangular we’re going to do a round Kake pan and then we have um a cookie cutter set of scalloped edges and we’re going to do the.
Smallest so the yellow yellow right makes one cookie bowl oh you want to cover your pan with aluminum foil on the cuz you’re going to build this bowl on the outside right and you want to spray it with cooking spray that way that way it comes off.
When you’re ready the first thing you need to do in a medium Bowl you want to combine flour cocoa powder almonds and salt normally I would put the sugar in here too but you’re going to clean that with butter4 cup of of blanched slivered almonds ground finely.
ground all right half cup of cocoa powder and a wh whis please whisk it together so it’s completely combined Tada looks like just extended cocoa.
Powder set it aside in a large bowl beat the butter sugar egg and vanilla until light and fluffy my guess is it’s probably going to take 2 to 3 minutes I mean that’ll be really light and fluffy the last one I did there it was what 5 minutes and it was so fluffy four tablespoons often butter one.
Egg 2/3 of a cup of sugar half teaspoon of glued on vanilla half teaspoon of vanilla all right so about 2 to 3 minutes now mix until.
Fluff it’s fluffy all right and then it says preheat oven to 350° F or 177° c add the flour mixture and beat until a dough forms about 2 minutes I would add a little at a time and a little at a time and a little at a time instead of just going W don’t do that that one makes mess and it makes it harder to mix.
It all kind of evenly yeah that’s good and mix it slow goad add some more and I’m not going to use the beater although it does say beaten tell rough.
Dough forms this is at this point beating dough like this is really good when you have when it’s pretty wet right but when it starts getting thicker like this because you have more drop than you have wet ingredients it’s almost better to use a spoon a wooden spoon all.
Right now the the whole point of it being this dry though is you want to make a really dry Dough because you’re going to roll this out and cut it and then you want it to bake as a for lack of a better word a shellac that’s what we’re kind of making here cuz you’re making you’re literally constructing an edible bowl and this is.
Why I really think it’s better with a spoon because the beers aren’t necessarily going to get all this combined at least I’ve never had any luck with it whereas um a spoon can get it all mixed together until there’s nothing dry and loose left now it does suggest that uh to keep the dough from dry becoming too dry and with.
Gluten-free dough you need to worry about this um they said use as little of flour as possible when rolling this stuff out and I probably won’t use any but we’ll see okay I think we have a pretty good dough okay now they say to roll this out.
Into 1/8 of an inch that doesn’t look like a lot of dough does it we will try how this turn out but if you want it to be relatively thin I guess this could make a lot of dough or it could make a lot of cookies.
You can make it as Square as you like it they did in the picture it’s not going to matter because you’re going to end end up making little circles so what you’re going to do with this is you’re going to make a whole bunch of those.
Right and I would start from the top Maybe and when you make these things be sure to overlap them just enough we want them to be kind of imbricated so that the amount of space between them is very small nothing escapes imated good work learned it from.
Dad okay so we got the bottom right mhm the holes are full this is actually kind of fun it is it’s textured too good thing is though with this dough we have not used any extra flour yet nope that’s the nice thing about FR and fre oh is it’s usually pretty dry that’s looking cool now go ahead and press hard it’s.
Okay this is the idea is to make kind of a cool looking Bowl but in the end it just has to stick together all right so let’s bake bake our bowl look at that cover pan with cutouts overlapping and pressing we did that um bake the cookie bowl until edges are firm about.
15 minutes transfer pan to a wi rack and cool completely what we will do is we’ll bake this thing for 15 minutes and we will set it aside and then so what you would normally do is bake another set of cookies right and you’ll end up putting them in this bowl but here’s what I’m going to do we’re going to decorate cookies that are already baked one.
They’re gluten-free and two we can put the art on them as we like and I don’t have to make a whole other set of cookies so the good news is we have picked a good company for um the gluten-free cookies they’re called Tes and they make some great gluten-free cookies so what we’re going to do though is we’re going to bake this this thing.
15 minutes hopefully it’ll still be together when it comes out we’ll see in a little bit so this is the this side is what it’s supposed to look like in the oven it decided to crack and disappear now this is not actually a loss because pieces of the cookie you can still eat as cookies but we had a lot of.
Fun have cookies we can add to the cookie bowl the neat thing about how this broke is that um it broke in a way that makes it easy to show off the cookies and it actually turns out to be kind of a cool artsy display too so if you want to now when they dry they won’t smear anything.
Then you can you can stack them but it kind of looks like because so so it doesn’t smear that’s why it’s why I moved it not because people shouldn’t see it it actually dried so this is actually could be you know your bowl ended up in a Halloween.
Graveyard and it crumbles because of age and outs spill the goodies there you go yeah salesperson and then of course you have plenty of other ones to enjoy and I have to thank my assistants for their great artistic stuff you the stuff that looks like done by a little kid was actually me though the really cool ones were done.
By the other artists in the family I’m the baker listen I get this stuff put together but anyway we had a lot of fun we had a lot of fun and you know the simple ghosty T so yeah you can totally you can totally fill your cookie bowl even if it breaks it’s not a complete loss you’re still going to be able to eat it you’re still going to be.
Able to enjoy it it you can make it if you want to you can do old Roman ruins I mean it’s it turns out to be really cool so yeah gluten-free no us not bad so thank you for joining us definitely ring the bell to know when new videos come up and subscribe to the channel like the video leave a comment on the.
Video tell us what you did tell us if you had better luck mine fell apart but maybe it was just too big maybe it’s better to do it in more of a smaller size and then it holds together better maybe it’s better they they said a um an eighth of an inch maybe roll it a little thicker maybe that’ll keep it together a little.
Better um and of course then you would need a smaller container but yeah let us know what you try also sh out for patreon because patreon helps me as the Baker and the author and you get extras that you don’t get on YouTube and don’t see on other social media sites and that’s patreon.com shanmir and you are more than welcome to join me.
Pick the tier that feels right for you and and join us for the the fun and exciting things especially at this time of year which I’m still Blown Away by how good you guys decorated these things actually they turned out really cool all right so thank you so much for joining happy making happy baking happy eating and happy reading bye.
