Gluten Free Double Chocolate Chip Biscuits

Name: Gluten Free Double Chocolate Chip Biscuits
Cook time: PT12-15 M
Yield: 12-16 biscuits
Ingredients: 175g FREEE Plain White Flour 1 tbsp cocoa 150g sugar ½ tsp FREEE Baking Powder ½ tsp FREEE Xanthan Gum pinch of salt 50g butter, melted 1 tsp vanilla extract 1 egg 75g Organic Dark Chocolate Chips oil, for baking tray

4.8

4 Ratings

12-15 minutes 12-16 biscuits Nuts,Peanuts,Gluten,Wheat Vegetarian

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About this recipe:

We like dark chocolate chips in this classic biscuit recipe although you could use any chocolate drops or chunks.

Equipment:

2 x baking trays and 2 x mixing bowls

Ingredients:

175g FREEE Plain White Flour
1 tbsp cocoa
150g sugar
½ tsp FREEE Baking Powder
½ tsp FREEE Xanthan Gum
pinch of salt
50g butter, melted
1 tsp vanilla extract
1 egg
75g Organic Dark Chocolate Chips
oil, for baking tray

Method:

180°C, Fan 160°C, 350°F, Gas 4

Pre-heat the oven
Rub some butter around the inside of two baking trays or insert baking liners.
Measure the flour, cocoa, baking powder, xanthan and salt into a bowl and stir to combine.
Put the butter and sugar into another bowl and beat them together until light and fluffy.
Beat in the egg and vanilla extract.
Sieve the prepared flour into the bowl and stir to make a soft dough.
Stir in the chocolate chips.
Divide the dough into small piles and roll each into a ball.
Place the dough balls onto the prepared baking trays and lightly flatten the top of each with the palm of your hand.
Bake for 12-15 minutes.