December 16, 2011

Gluten-Free Chocolate Crackle Biscuits

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What is so attractive about cracked biscuits? They are photogenic if you ask me.

These biscuits are my gluten-free version. I use milk chocolate for that what I only can find in my pantry, therefore, less sugar is used. 

This is my entry for Sweet New Zealand, initiated by Alessandra Zecchini and now hosted by Bron Marshall for a sweet December treat.

Gluten-Free Chocolate Crackle Biscuits

Gluten-Free Chocolate Crackle Biscuits

1/2 cup tapioca flour
1/2 cup potato starch
1 Cup white rice flour
2 Tbs cornflour
1/2 tsp Guar gum
1/2 tsp baking powder
a pinch of salt
250g milk chocolate
60g margarine
1/4 cup caster sugar (use more if you want it sweeter and crispier) 
1 tsp vanilla essence
2 eggs
icing sugar to coat

#glutenfree Chocolate Crackle Biscuits. #baking #food #foodphotography #ipad2

Preheat the oven to 200C. Line baking trays with baking paper.

Sift the flours, gum, baking powder and salt together in a bowl, set aside. Melt chocolate and butter in a heatproof bowl which sits on top of a pot of simmering water. Let cool.

Beat eggs and sugar until thick, add in vanilla essence, beat again. Add in chocolate and butter mixture. Mix well. Fold in flour mix. Mix well. Let cool in the fridge until hardened and easier to work on.

Roll into little marbles, roll into a bowl of icing sugar. Arrange the coated balls on trays, and bake for more or less 12-15 minutes or until firm when touched. Let cool on trays for 3 minutes, then transfer to a wire rack to cool completely.

Keep them in an airtight jars. Makes 20.

1 comment:

Couscous & Consciousness said...

Gorgeous looking biscuits, Arfi - I love the way they get that crackle top. I must try these, and send the recipe on to a couple of my friends who are always looking for recipes for gluten-free treats.
Sue xo