GF NF
Yields 27-30 biscuits
What you need:
115 grams of salted butter
100 grams of white sugar
100 grams of brown sugar
15 mls (1 tablespoon) of vanilla essence
1 egg
55 grams of tapioca starch
80 grams of potato starch
80 grams of white rice flour
65 grams of cocoa powder
6 grams (1 teaspoon) of salt
15 grams of baking powder
120 grams of white chocolate chips or well-chopped white chocolate
120 grams of milk chocolate chips or well-chopped milk chocolate
What to do:
1. Preheat the oven to 180°C and line two large baking trays with baking paper.
2. In a large bowl, cream together the butter, white sugar and brown sugar (I use my stand mixer to mix everything but a handheld beater or a wooden spoon and lots of strong muscle will work instead)
3. Add the vanilla essence and egg to the bowl and beat into the creamed butter and sugar.
4. Sift the tapioca starch, potato starch, white rice flour, cocoa powder, salt and baking powder into the bowl with the beaten butter/sugar/egg mixture and mix together well.
5. Add the white and milk chocolate chips or chopped chocolate to the bowl and mix in well to finish making the biscuit dough.
6. Take generous spoonfuls of biscuit dough (about 2-3 teaspoons each), roll each into balls and place on the greased baking trays about 4 cms apart (to allow for spread). Flatten each ball with a fork – I like to press them down to about 1 cm high and to press down twice, with the second pressing perpendicular to the first.
7. Once a baking tray is full of biscuits ready to bake, place it in the middle of the preheated oven for about 9 minutes or until the biscuits are baked. While one tray of biscuits is baking, prepare the next tray as described in step 6 above.
8. Once the biscuits have baked, remove the tray from the oven and set aside to cool for about 5 minutes. Place the prepared next tray of biscuits in the preheated oven and bake as described in step 7.
9. Once the biscuits in the first tray have cooled for a few minutes, carefully remove them from the baking tray and place them on a cooling rack to cool completely. This baking tray can then be reused to bake another tray of biscuits if you have any remaining dough.
10. Continue to prepare, bake and cool the trays of biscuits until all the dough has been used up.
11. Once cool, store the biscuits in an airtight container at room temperature for up to a few days.
12. Enjoy!
Some, Some and Some 