Chocolate was the flavour I started with when first creating biscuits. The recipe became the base for the biscuits created since. Over time, I have tweaked this recipe for chocolate biscuits to get it just right. As with my other biscuit recipes, the raw mixture tends to be slightly sticky but should roll in the hand easily to make balls (although there is always some mixture left on the hand afterwards!). If the mixture is too sticky to roll, add a small amount more of white rice flour, but no more than about 1-2 tablespoons. I find if the mixture is completely smooth, while the biscuits are still nice, they are slightly heavier and less crisp. The biscuits crack slightly on top near the end of baking but this does not affect the texture or flavour.
Ingredients:
- 1 egg
- ⅓ cup sugar
- ⅛ teaspoon salt
- 4 tablespoons oil
- ⅓ cup ground almonds
- ⅔ cup white rice flour
- ⅓ cup cocoa
- ½ teaspoon baking powder
Method:
Pre-heat the oven to 190° C.
Beat together egg, sugar and salt until thick and pale.
Beat in the oil.
Add the almonds, rice flour, cocoa and baking powder. Mix to combine. The mixture may be slightly sticky but should roll easily into balls.
Roll teaspoonfuls of the mixture into balls and place on a lined baking tray. Flatten the biscuits to about 3mm with a fork or the bottom of a glass.
Bake for 15 minutes.
