belgian chocolate chip biscuits

Amanda Higgins

choc-chip-biscuits-5-of-5

 

belgian chocolate chip biscuits
A gluten free biscuit loaded with dark Belgian chocolate. Fill up those cookie jars and have a happy family!
Print
Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
Gluten free version
  1. 170g butter at room temperature
  2. 150g brown sugar
  3. 50g castor sugar
  4. 300g all purpose gluten free flour
  5. 1 teaspoon vanilla extract
  6. ½ teaspoon bicarbonate of soda
  7. ½ teaspoon salt
  8. 1 teaspoon xanthan gum
  9. 1 whole egg
  10. 1 egg yolk
  11. 300g chocolate buttons - ¾ dark or milk chocolate and ¼ white chocolate buttons (optional)
Wheat version
  1. 170g butter at room temperature
  2. 150g brown sugar
  3. 50g castor sugar
  4. 300g plain flour
  5. 1 teaspoon vanilla extract
  6. ½ teaspoon bicarbonate of soda
  7. ½ teaspoon salt
  8. 1 whole egg
  9. 1 egg yolk
  10. 300g chocolate buttons - ¾ dark or milk chocolate and ¼ white chocolate buttons (optional)
Gluten free version
  1. Preheat the oven to 180ºC.
  2. Using an electric mixer beat the sugar, butter and the vanilla until well combined.
  3. Add the egg and the yolk to this and beat until pale.
  4. Add all the dry ingredients and mix.
  5. Lastly add the chocolate buttons mixing well. The dough should be sticky, not sloppy and wet.
  6. Divide the dough into two and roll them into cylindrical shapes in cling film. Place in the fridge to firm up, or freeze until required. I found the dough is easier to deal with when frozen, as gluten free dough is a little softer then the wheat version. You will get a nice uniform biscuit if you cut the tubes up while frozen. They can be baked from frozen as well.
  7. Otherwise, if you are impatient and want to bake them straight away, use a spoon and place dollops of the dough on a baking tray and press down with a fork. A more rustic biscuit!
  8. I like to slice the biscuit dough while still wrapped in cling film as it helps to keep the biscuit together. Once they are all sliced up, I remove the cling film circle from each biscuit. Pop them on a greased baking tray and into the oven.
  9. Bake in the oven for 10 minutes or less. They do cook quickly so keep and eye on them. They should be golden brown on the edges and a little pale in the centre.
  10. This recipe can be doubled or tripled for those very nibbly souls needing more biscuits!
  11. choc-chip-biscuits-3-of-5
Wheat version
  1. Preheat the oven to 180ºC.
  2. Using an electric mixer beat the sugar, butter and the vanilla until well combined.
  3. Add the egg and the yolk to this and beat until pale.
  4. Add all the dry ingredients and mix.
  5. Lastly, add the chocolate buttons mixing well. The dough should be sticky, not sloppy and wet.
  6. Divide the dough into two and roll them into cylindrical shapes in cling film. Place in the fridge to firm up, or freeze until required. They can be baked from frozen.
  7. Otherwise, if you are impatient and want to bake them straight away use a spoon and place dollops of the dough on a baking tray and press down with a fork. A more rustic biscuit!
  8. I like to slice the biscuit dough while still wrapped in cling film as it helps to keep the biscuit together. Once they are all sliced up, I remove the cling film circle from each biscuit. Pop them on a greased baking tray and into the oven.
  9. Bake in the oven for 10 minutes or less. They do cook quickly so keep and eye on them. They should be golden brown on the edges and a little pale in the centre.
  10. So yum!
Adapted from Ashburton Chefs Academy
Adapted from Ashburton Chefs Academy
Amanda In The Kitchen http://www.amandainthekitchen.com/
choc-chip-biscuits-2-of-5

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *