Gluten Free Chocolate Biscuits
These crunchy gluten free chocolate biscuits have a rich, deep chocolate flavour and are packed with milk and dark chocolate chips.
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Makes: 22 biscuits
Ingredients
- 260 g gluten free plain flour, see notes
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum, see notes
- 40 g cocoa powder
- 200 g butter, softened
- 185 g white sugar
- 1 large egg, at room temperature
- 150 g chocolate chips
Instructions
- Heat the oven to 180℃ and line 2-3 baking trays with baking paper.
- Sift the gluten free flour, cocoa, baking powder and xanthan gum into a medium-sized bowl and whisk together to combine well.
- In a large bowl, cream the butter and sugar together with an electric mixer until fluffy. Add the egg and mix well.
- Add the flour/cocoa mixture in 2-3 additions. You may need to stir the last bit in by hand, as the dough can be too stiff for the mixer.
- Add the chocolate chips and stir to distribute them evenly.
- Roll heaped tablespoonfuls of the dough into balls and arrange them on the prepared trays, leaving room for spreading. You should get 22 balls. Flatten the balls slightly with the palm of your hand or a fork.Note: If the dough is too soft to roll right away, pop it in the fridge for 10-15 minutes.
- Bake for 12-15 minutes. 12 minutes will give you softer biscuits, 15 will give you crunchier biscuits.
- Let the biscuits cool slightly on the trays until they're firm enough to lift and move to a cooling rack.
- Store the biscuits in an airtight container.
Notes
Gluten free flour – I make these biscuits using either my homemade gluten free flour blend or Edmonds gluten free plain flour. If using Edmonds, omit the xanthan gum and reduce the flour amount to 250g. If using a different pre-made gluten free flour blend, omit the xanthan gum if the flour blend contains gum ingredients. Because different blends absorb liquid differently, you may need to play around with the amount – if the biscuits don’t spread enough, reduce the flour next time. If they spread too much, add a little more flour, or add some xanthan gum.
Chocolate chips - I use half dark and half milk chocolate chips, but you can use any combination of dark, milk and/or white chocolate chips.
I like to add a few more chocolate chips to the biscuits when they’ve just come out of the oven. Press the chips gently into the top of the biscuit, they'll melt slightly and stay in place once they’ve cooled. This is an optional step, but it does make the biscuits look even nicer.
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