Chockas

Chock full of Chocolate

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I like these biscuits - they are rich, dark & slightly bitter - but my children would like them to be sweeter. If you like a sweeter biscuit add a little more brown sugar. If you are unsure whether you will like them as the recipe stands try a little of the dough first. If you like it there is no need to add more sugar. If you want to add more sugar try adding an extra 25 g of brown sugar to start with.  

Ingredients

200 g Bakers' Magic Gluten free flour

200 g Butter

100 g Dark chocolate chips

50 g Milk chocolate chips

50 g White chocolate chips

50 g Cocoa

100 g Potato starch

150 g Brown sugar

20 g Water

Method

Preheat oven to 170o C.

Line two baking trays with baking paper.

Mixing

Thermomix

Set aside the chocolate chips.

Place all other ingredients into the TM bowl.

Mix for 1 min at speed 4.

Ensure all ingredients are fully incorporated.

Add the chocolate chips.

Mix for 15 sec on Reverse + speed 2.

Stand Mixer

Sift together the cocoa, Bakers' Magic Gluten free flour and the potato starch.

Cream butter & sugar until light & fluffy.

Mix in the water. 

Add the sifted flour mix.

Mix until the flour is completely incorporated.

Gently mix in the chocolate chips.

Baking

Take approximately 25 g of the mixture and roll it into a ball between your palms. Place the ball on the baking tray and then flatten it a little with the palm of your hand. This dough will not spread a great deal. Repeat until all dough is used. There should be sufficient dough to make approximately 36 biscuits. I place them on the tray in a 4, 3, 4, 3, 4 configuration.

Bake at 170o C for approximately 20 mins. I turn the trays halfway through the baking time as my oven has a slight hot spot in one corner. The actual baking time will depend on your oven & how big you make the balls.