These chocolate chip biscuits are always light and crisp. It is tempting to add more than the specified measure of chocolate chips but I find adding too much more results in the mixture falling apart when trying to roll it into balls!
The raw mixture tends to border on being slightly sticky, although it still rolls easily in the hand into balls. I find if I add more ground almonds or white rice flour so the mixture is not at all sticky, then the baked biscuits tend to be tough rather than light and crisp.
Ingredients:
- ⅛ teaspoon salt
- ⅓ cup sugar
- 1 egg
- 4 Tablespoons oil
- ¼ cup chocolate chips
- ¾ cup ground almonds
- ¾ cup white rice flour
- ½ teaspoon baking powder
Method:
Pre-heat the oven to 190° C (375°F). Cover a baking tray with baking paper.
Beat together the egg, sugar and salt. Beat in the oil.
Mix in the chocolate chips.
Add the ground almonds, rice flour and baking powder. Mix until combined. The mixture may be slightly sticky but should roll easily into balls.
Roll teaspoonfuls of the mixture into balls and place on the baking tray. Using a fork or the bottom of a glass, flatten the biscuits to 3-4mm.
Bake for 20 minutes until golden. Near the end of cooking, the biscuits may develop cracks on top but this does not affect the finished product.
