Well, phew, the school year is done and dusted, so I can get back to blogging. These chocolate biscuits are based on a recipe I saw elsewhere, and I have changed them to make them gluten and egg free as well as dairy free. I used my Bellini thermocooker to make them, but a food processor or hand method would work as well. I have made them with butter, and have also tried them dairy free when making them for a dairy allergic child, and they taste yummy both ways. Here’s the recipe:
200 g plain gluten-free flour (I used the Aldi ‘Has No’ brand, but other brands will work fine eg. White Wings, Home Brand, Orgran)
50 g cocoa powder
1 teaspoon bicarbonate of soda (baking soda)
1/4 teaspoon baking powder
330 g caster sugar
150 g Nuttelex or another dairy free margarine (butter can be used if not dairy free)
40 ml water plus 1 teaspoon of Orgran ‘No Egg’ powder (or use EnerG powder) plus 10 ml (2 teaspoons) oil (I used sunflower oil).
Alternative egg substitute if you don’t have egg replacement powder: 1 tablespoon (4 teaspoons) flax meal plus 3 tablespoons hot water. Mix together and allow to cool before using.
- Measure the dry ingredients into the Bellini jug or food processor and mix for 30 seconds on speed 4 to combine. If doing by hand, sift ingredients together.
- Add the Nuttelex or butter in cut up chunks.
- Press the ‘pulse’ button on the machine or processor until the Nuttelex is incorporated evenly. I usually find it takes about 3-4 quick pulses.
- Add the egg substitute and pulse again until the egg substitute is combined. If working by hand use a knife to incorporate the wet ingredients.
- Roll the mixture into teaspoon sized balls. Press down with your hands and place on trays. Press down lightly with a fork.
- Cook at 160 C (fan-forced) or 180 C conventional oven for 11 minutes.
- Allow to cool and harden before eating.