One of my classes is currently studying the requirements of a gluten free diet. Since the class doesn't usually get the opportunity to make sweet baked items, I thought they might enjoy these little gluten free treats. I adapted this recipe from an early gluten free cookbook. The original called for a mixture of rice, soy and cornflour; I have made it easier with a premixed baking flour from Bakels. These biscuits are super tasty; the GF flour makes the texture reminiscent of chocolate brownie. Made with easily sources ingredients, everyone will be scrambling for more.
Gluten Free Double Chocolate Chip Biscuits
makes about 24 medium sized biscuits
125 brown sugar
1 teaspoon vanilla extract
200g Bakels Gluten free Health Flour
1/2 teaspoon baking soda
3 tablespoons cocoa powder
200g chocolate chips
Check the ingredient lists on the vanilla, cocoa and chocolate chips to ensure there is no hidden gluten fillers. Some thickeners can often contain glutenous ingredients.
Preheat the oven to 175deg. C and line a baking tray with baking paper.
Cream the butter and sugar until pale and fluffy. Add the egg and vanilla extract and beat well.
Sift the flour, baking soda and cocoa powder together.
The gluten free flour mix seems to take longer to sift and it tends to stick together.
Fold the flour mix into the butter and sugar mix. Lastly add the chocolate chips and stir to combine.
Gently flatten the balls a little.
Bake for 12 to 15 minutes.
They will still appear quite soft and wont firm up until they start to cool. Don't try to handle them until they have cooled a little as they are very delicate when hot.
Call up your friends, these are a great morning tea treat to share.