'Nutty' chocolate chip biscuits

Recipe from: 18 November 2010

Ingredients 14
Servings 15
Time 40 hours (fridge)

Ingredients

  • 1/4
    cup
    buckwheat flour
  • 1/4
    cup
    maizena
  • 1/4
    cup
    potato starch
  • 1/4
    cup
    quinoa flour
  • 4.5
    ml
    xanthan gum
  • 2.25
    ml
    bicarb of soda
  • 1/2
    tsp
    baking powder
  • 2.25
    ml
    sea salt
  • 7.5
    ml
    canola oil
  • 7.5
    ml
    brown sugar
  • 1/2
    tsp
    egg replacer
  • 1
    Tbs
    water
  • 1/2
    tsp
    Nomu vanilla paste or vanilla extract
  • 1/3
    slab beacon midnight velvet, cut into small chunks
 

Method

20 mins
 
First make the biscuit dough - it is best if it is made 40 hours in advance.

Sift all flours individually into a large bowl.

Whisk the rest of the dry ingredients into the flours.

Combine all the liquid ingredients together and add them slowly into the dry ingredients - stirring as you go.

Add in the chocolate chunks and fold the mixture gently so as not to break them.

Cover with cling film or put into a sealed container and then into the fridge for about 40 hours (this helps the dough stick together and to provide a lovely biscuity effect.)

Heat oven to 150 degrees Celsius.

Once chilled for 40 hours (or there abouts) - remove the biscuit dough from the fridge and roll into ping pong ball sized shapes.

Bake in the oven for 20 minutes.

Remove from the oven and allow to cool on a wire rack.

Reprinted with the permission of Leaine's Kitchen. To visit Leaine's Kitchen click here...
 

 

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