GF NF DFO
Yields 40 biscuits
These biscuits (or cookies if you come from other parts of the world to me!) are what happened when I took brownie batter, changed it slightly and added white chocolate chips. The result of adding chocolate to chocolate is pretty much ALWAYS going to be good! The ingredients below were measured using a 250 ml cup as equal to 1 cup. The dry ingredients should be measured by scooping them into the cup and then levelling them off in the cup with the back of a spoon or a butter knife rather than scooping them directly into a cup measure.
What you need:
3 medium to large eggs
1 cup of white sugar
½ cup of brown sugar
½ cup of butter, melted (use dairy free margarine for dairy free option)
¼ cup of neutral oil (I use light olive oil)
1 tablespoon of vanilla essence
½ cup of tapioca starch
½ cup of white rice flour
14 cup of potato starch
¾ cup of cocoa powder (I like the Avalanche brand the best)
1 tablespoon of baking powder (ensure gluten free)
¼ teaspoon of salt
¼ teaspoon of xanthan gum
1 cup of white chocolate chips or other chocolate chips of choice (ensure dairy free for dairy free option)
What to do:
1. In a large bowl, beat together the eggs, white sugar and brown sugar until very light and fluffy. I do this with the whisk attachment for my stand mixer, with it on high for at least 5 minutes. This is the key to the crispy topping on the biscuits.
2. Add the melted butter (or dairy free margarine), oil and vanilla essence to the beaten eggs and sugar and beat again briefly to combine everything without knocking all the air out of the eggs and sugar.
3. Sift the tapioca starch, rice flour, cocoa powder, baking powder, salt and xanthan gum into the bowl. Carefully fold everything together to fully combine all the ingredients.
4. Add the chocolate chips to the bowl and fold carefully into the mixture.
5. Cover the bowl and leave to rest in the fridge for 10 minutes. Turn the oven on to 180°C to preheat and line a baking sheet with baking paper.
6. Once the dough has rested, scoop out a generous teaspoonful of the dough, roll it into a ball and place it on the lined baking sheet.
7. Repeat with more teaspoonfuls of dough until the baking sheet is covered in balls of dough, leaving about 3 centimetres between each ball of dough. Put the leftover dough in the fridge to keep cool until the first batch of biscuits is finished and you are ready to roll and bake the next batch.
8. Place the baking sheet with balls of biscuit dough in the middle of the preheated oven to bake for about 10 minutes, or until cooked.
9. Remove the baking sheet from the oven and leave to one side for the biscuits to cool for a few minutes before removing them from the baking sheet and leaving them on a cooling rack to cool completely.
10. Repeat the above process, baking batches of biscuit dough on lined baking trays, until all the dough is finished.
11. Once all the biscuits have finished cooling down, store them in an airtight container in a cool area for up to a few days, eating as desired!
12. Enjoy!
Some, Some and Some 