Name: 'Nutty' chocolate chip biscuits
Prep time: 2400 min
Cook time: 20 min
Total time: 2420 min
Yield: 15 servings
Cuisine: Bake
Ingredients: 1/4 cup buckwheat flour; 1/4 cup cornflour; 1/4 cup potato starch; 1/4 cup quinoa flour; 4.5 ml xanthan gum; 2.25 ml Bicarbonate 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 replacement; 1 water; 1/2 tsp vanilla paste or extract; 1/3 dark chocolate chopped

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Ingredients (14)

1/4 cup	buckwheat flour
1/4 cup	cornflour
1/4 cup	potato starch
1/4 cup	quinoa flour
4.5 ml	xanthan gum
2.25 ml	Bicarbonate 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 replacement
1	water
1/2 tsp	vanilla — paste or extract
1/3	dark chocolate — chopped

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Method:

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…