Happy Friday Everyone! This is a little bonus post that is not from the Donna Hay Recipe Book which I’ve been focussed on of late. Just something sweet to get you through the weekend.
This recipe comes to us from my lovely sister again, the same one that shared the amazing gluten, wheat and dairy free banana cake. This time around we are looking at chocolate biscuits, of the chewy kind. Again these are very simply made wheat and dairy free with only a simple switch of ingredients and the results are just as good. I used gluten-free flour, but still used butter as I’m not a fan of margarine for any reason. I do think this would be worth trying with coconut butter too though as it should give the right consistency and still set properly. Next time maybe.
I tried making these whilst the weather was warm which did make it challenging to say the least, so colder weather might be better to keep the dough firm once you’ve taken it from the fridge to roll into the balls. Also go easy on the icing sugar that you roll them in. As you can see I have a few patches where more than probably necessary stuck to the dough. Finally this is another recipe where no fancy kitchen equipment is needed, a great recipe for first time cooks or playing in the kitchen with your kids.
Here’s what to do…
Chocolate Lace Crisps
- 100g dark cooking chocolate, chopped
- 80g butter (substitute with dairy free margarine or coconut butter for dairy allergies)
- 220g castor sugar
- 1 egg, beaten lightly
- 1 cup plain flour (replace with gluten-free flour for wheat/FODMAP/gluten issues)
- 2 tbl. sp cocoa
- 1/4 tsp bicarbonate of soda
- 1/4 cup icing sugar
preheat your oven to 180c.
Melt the chocolate and butter over a low heat and then transfer to a medium sized bowl. Stir in the castor sugar, flour, egg, cocoa & bicarbonate of soda.
Refrigerate the mix for approx 15 minutes.
Roll the mixture into balls and roll in the icing sugar. Place the ball onto a baking tray and bake for approx 8 minutes.
Cool on a wire rack and serve.
Happy Baking & Happy Eating,