Freya’s Gluten Free Double Chocolate Chip Biscuits
Posted , in Bakes
A double chocolate chip biscuit always makes tasty surprise in a kids (or adults) lunch box, especially if they’re homemade and gluten free…
- 125g gluten-free dark chocolate, roughly chopped
- 30g cocoa powder
- 100g butter, chopped and softened at room temperature
- 2 eggs
- 65g gluten free plain flour
- 100g brown sugar
- 90g caster sugar
- 1 tsp gluten free bicarbonate of soda
- 200g gluten free milk chocolate chips
- 1 tsp vanilla extract
- Pinch of salt
WHAT YOU NEED TO DO
Preheat the oven to 160 degrees and line two baking trays with baking parchment.
On a low heat, melt the chocolate chunks with the butter in a bowl, placed on top of a pan of boiling water. Gently stir it until it’s melted and smooth, then remove from the heat, being careful of the steam that will escape from underneath the bowl.
In another large bowl, sieve in the flour, cocoa powder, sugars and bicarbonate of soda and stir until all mixed thoroughly together. Then crack in the egg and mix.
Add in the vanilla and slowly pour in the melted chocolate, then stir thoroughly, using a plastic spatula to scrape all of the flour off the sides of the bowl, to make sure it’s all combined well.
Next, mix through the chocolate chips and using a tablespoon, scoop balls of the mixture onto the baking trays, leaving about 4cm apart as they will spread when cooking.
Pop into the oven for around 15 minutes. Once cooked, remove from the oven and transfer to a cooling rack.
Leave until totally cooled before enjoying, or a little warm with a dollop of cream or ice cream on top.