Tutmak's Iced Tea at Tutmak Cafe and Espresso, Ubud, Bali, Indonesia. My entry for Black and White Wednesday, hosted by Susan of The Well-Seasoned Cook. Come join us!
August 31, 2011
August 21, 2011
Chocolate biscuits have always been a favourite in my small family. There is always a demand to make it more than a batch, especially when the schooling activities are as busy as bees in Spring, with sports and arts.
Bake them slightly undercooked and eaten warm, they will be soft with melted chocolate chunks.
Give you a closer look.
This is my entry for Sweet New Zealand, hosted by Alessandra Zecchini, our very own and lovely author of many recipe cookbooks in New Zealand.
Gluten-Free Chocolate Biscuits with Three Chocolates, Fruit, and Nut
by Arfi Binsted
I use gluten-free baking mix in this recipe. This mix has already had Xanthan Gum in it, so I don't need to add more.
150g dark palm sugar, shredded
a little pinch of salt
2 Tbs caster sugar
1 tsp vanilla essence
200g gluten-free baking mix + 50g cocoa powder, sifted
1 tsp baking soda
80g almond meal, sifted
40g milk chocolate chips
55g white chocolate, chopped
75g dark chocolate, chopped
30g raisins, chopped
a handful cashew nuts, toasted and chopped (use hazelnut if you'd like)
Preheated the oven to 175C. Line baking trays with baking paper.
Melt butter. Remove from stove. Mix in eggs, vanilla and sugars. Beat until thick and smooth. Don't worry if they are still lumps from the palm sugar, these lumps will produce melted sugar in cookies, which is quite pleasant for me, like a sugar bomb. Fold in sifted flour, cocoa, and leavening agents until well-combined. Add in the rest ingredients. Mix well.
Roll into walnut-size balls. Flatten a bit. And bake for 12 minutes for soft cookies, or 15 minutes for chewy cookies.
Very easy and delightful. Enjoy!!