Choccy Pastry Biscuits


This recipe & the Chocolate Shortcrust are the same. The pastry by itself is not that sweet however with a bit of icing between/on top & sprinkles or decorations on top they are a winner. In the past I have had birthday parties for the children that involve decorating cupcakes/biscuits. At the end of the party the children don't get a party bag with lollies, instead they can take home their creations (usually very proudly).

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.


215 g Bakers' Magic Gluten free flour

35 g Potato starch

150 g Butter (cold & cut)

20 g Cocoa

40 g Brown sugar

1 Egg

25 g Water


Preheat oven to 180 C.

Prepare a work surface for rolling out pastry.


Place all ingredients in TM bowl except the egg & water.

Process for 5 secs on speed 8. The mixture should resemble fine breadcrumbs.

Add in the egg & water.

Mix for 20 secs on speed 4.

Transfer dough to a clean work surface. 

Stand Mixer/Food Processor

Mix together the Bakers' Magic Gluten free flour, the potato starch & the cocoa. 

Stir in the brown sugar.

Transfer to the mixing bowl & add in the cold cut butter.

Mix until it resembles fine breadcrumbs.

Add in the egg & water. 

Mix until it comes together as a dough.

Transfer dough to a clean work surface.

Bring the dough together with your hands. I usually use non-stick paper on top of my kitchen bench.


Knead the dough for ~1 min using the palm of your hand.

Place dough between two sheets of baking paper. To ensure the biscuits are an even thickness follow this tip. Find 2 placemats (dinner setting) place one on either side of the dough (my placemats are ~4 mm high). The placemats can be on top of or underneath the pieces of baking paper. I find it easier to work with the dough when it is between two sheets of baking paper. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the two top placemats. My rolling pin is large – 61 cm from handle to handle. If your rolling pin is smaller it may be easy to half the dough. Initially when rolling the pin may not necessarily rest on the placemats, however, when the dough is the same thickness as the placemats it will. At this stage the dough should be all the same thickness & probably cold enough to cut the shapes out. If not put the dough (still in between the baking paper) onto a flat tray and put it into the fridge until the dough is firm. 

Cutting & Cooking

Preheat oven to 180 C.

Line two baking trays with baking paper.

Bring out the cold dough. Gently lift off the top piece of baking paper, put it back down on the dough. Holding on to both sheets of baking paper on both sides of the dough gently flip the dough over. Lift off the top piece of baking paper - do not discard. 

Cut the dough with a shaped cutter (your choice - large circles are great for decorating as faces) and place the pieces on a baking tray. When you have cut out as many shapes as possible bring the dough together and roll it out again between the two sheets of baking paper. Continue cutting out shapes in the newly rolled dough. If the dough is cold enough the shapes will still be easy to pick up & transfer to the baking tray. If not put the dough back into the fridge for ~ 5 mins. Repeat until you can't cut out any more shapes.

The length of time required to bake the biscuits will depend on the size of the cutter you have used & your oven. The little stars were baked for approximately 12 mins, turning the trays halfway through baking.

When the biscuits are cool decorate them anyway you want.