There was a dessert in my childhood called Chuck-Chuck. It was our favourite treat, a symbol of sweet moments and family gatherings. Inspired by those memories, I decided to create a modern version of Chuck-Chuck. This recipe has a completely different form, ingredients, and method of cooking, yet the taste remains reminiscent of the original. I’ve sacrificed gluten, refined sugar, and oil for frying, creating a healthier version that still brings back those nostalgic flavors.

Magic tablecloth.

Modern Chuck-Chuck

Ingredients:

Pastry:

1/3 cup Sorghum flour

1/3 cup Rice flour

2 egg yolks

1 tsp cognac or brandy

A pinch of Himalayan salt

Filling:

30g / 1oz honey

1 tbsp Monk Fruit or Erythritol sugar

1/2 cup walnut pieces

1 egg white lightly beaten, for brushing over

*dough roller, baking tray, baking paper

Method:

1. Preheat oven to 175C/347F. 

2. Break walnuts into small pieces. Heat up the honey with sugar to dissolve and mix the walnut in. Then put it aside to cool.

3. Make a firm dough from the egg yolks and the flours with a little salt. Cover and let it rest for 10 minutes.

4. Knead the dough and roll over the baking paper, to the thickness of about 2-3 mm. Transfer the baking paper over the baking tray. Cut the dough sheet into 12 diamond shapes .

5. Divide the walnuts equally between 12 diamond pieces and construct ‘envelops’. Lightly brush the envelopes with egg white and bake for 8 minutes at 175C/347F.

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