These luxurious Chocolate treats are a hybrid between English biscuits and American cookies. They are simply scrumptious. Gooey on the inside and crispy on the outside, no one would guess that these biscuits are gluten-free. This recipe makes 30 medium sized biscuits or 20 very large ones.
Ingredients
200g butter
300g caster sugar
1 large egg
275g gluten free flour mix
1 ¼ tsp Baking Powder
75g cocoa powder
100g Milk Chocolate Chips
100g White Chocolate Chips
100g Dark Chocolate Chips
Method
Preheat your oven on to 200 degrees Celsius or 190 fan. Line two baking trays with parchment paper.
Simply put all the ingredients except from the Chocolate Chips into a large bowl and mix the ingredients together. I use my stand mixer to do this but an electric hand whisk or a wooden spoon would work just as well.
The resulting mixture takes a while to come together but resist the temptation to add any more liquid. When the mixture does form into a dough it is very stiff.
At this stage add the Chocolate Chips and stir them through the mixture until they are evenly distributed. I sometimes add bits of a broken up caramel chocolate bar into the mixture to make it extra indulgent.
Form the dough into balls and place on your lined baking trays. Be sure not to place your balls of dough to close to each other as they will spread significantly in the oven. I normally place six balls of dough on each tray.
If you are making medium sized biscuits they will cook for 10 minutes if you are baking larger ones they will require one additional minute in the oven.
When your biscuits have had their time in the oven, it is vital that you leave them on their hot baking tray for 2 to 5 minutes before attempting to move them onto cooling rack or into your mouth.
These Biscuits should last for a good week in an air tight container and are always a crowd pleaser with family and friends.
Imy Steele 