Tuesday, October 18, 2016

GLUTEN & BUTTER FREE CHOC CHIP BISCUITS


So many people these days are cutting gluten out of their diet. Some people do it for medical reasons and some do it by choice.  Whatever the reason, being gluten free can make it hard to find gluten free foods that taste good. I'm not gluten free myself and nor is anybody in my family but I feel the need to starting creating some gluten free recipes to help out those living a gluten free life. I have only ever tried a couple of gluten free baked goods and I must say that I was less than impressed with the taste and texture.  These biscuits however are fantastic. I think that using coconut oil imparts a lovely texture and taste. If you aren't a fan of chocolate chip, these can also be made using sultanas.


GLUTEN & BUTTER FREE CHOC CHIP BISCUITS



1 1/2 cups gluten free plain flour (I used the "free from" brand from Woolworths)
1/2 tsp baking powder
1/2 tsp bicarb soda
1/4 tsp salt
1/2 cup of liquid/room temperature coconut oil
1/2 cup brown sugar (for a more intense flavour use dark brown sugar)
1/4 caster sugar
1 egg
1 tsp vanilla extract
1 cup of dark choc chips

1. Preheat oven to 160 degrees and line a baking tray with baking paper.
2. Place all ingredients in the bowl with the kneading blade.
3. Select Pastry P1 for 1 min 30 sec.
4. Stop the program after 30 seconds and scrape down the blade and sides of the bowl. Restart program.
5. When program is complete add choc chips. Select Speed 6 Time 20 seconds. Dough will appear crumbly and will not have formed a ball.
6. Use a 1/4 cup (or a cookie scoop) to take out portions of the dough. Squeeze the dough tightly in your hand to bring it together and roll into a ball.
7. Place balls of dough on the prepared baking tray, spacing them out to allow for spreading.
8. Gently flatten the balls. The edges will crack - just gently squeeze the cracks together. (You don't have to do that - it is purely for appearance.)
9. Bake in the prepared oven for 10-12 minutes or until golden brown.
10. Allow to cool on the tray for 10 minutes and then move to a cooling rack.

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