I love to bake. I learnt to bake at my mother’s knee as a preschooler. I know a lot of people that are afraid of making cakes and things because they feel it is an exact science. I have never had that problem.
However, biscuits are my kryptonite. I can just never tell when they are done. Or maybe I am just not patient enough to get all those batches cooked for the right amount of time. Something.
I have even developed my own recipe.
And to top it off they are gluten-free. Primal-inspired, even. (I like baking with sugar, I must admit.)
And here it is. But, remember, I believe in sharing my recipes for love, not money, and I want you to do the same. As my Mum would tell us, a recipe is never less good by letting someone else enjoy making it. My recipes are covered by the usual copyright.
Chocolatey, Triple-Choc, Choc-Chip Biscuits
(as named by Little Princess)
This makes about 36 – depending on how much dough is eaten before it gets to the oven.
2 cups (about 220g) almond meal
1/4 teaspoon of salt flakes (just a pinch if you are using table salt)
1/2 tsp baking soda
1/4 cup of butter
3 Tbsp sugar (I use raw caster sugar)
4 Tbsp cocoa
~250g chocolate chips/chunks of your choice (I used 1/2 250g packet of choc chips and 1/2 375g packet of those big white chocolate melts, but you can use whatever you would like, even pieces from a block of chocolate, adjusting the amount you blend them.)
Put everything except the chocolate chips in the blender/food processor and blitz it until it is combined. It will be a sandy texture, but sticks together when you squeeze it.
Add in chocolate and give it another blitz to mix it up and get the chocolate pieces about the size that you would like. Remember, mixed chunks are good.
Make into balls about the size of a walnut and squash a little into fat circles on a lined tray.
Bake at 180deg C for about 10-12min. After about 8 minutes I open the over and give each one a little press with my finger. This seems to make them a little less puffy and a little more dense. I might be kidding myself, though! I am notoriously bad at cooking biscuits – never knowing when they are done. I have noticed that if you remove these the moment you can smell them in the oven, they are about right – assuming your nose works like mine.
(Share recipes for love, not money. Rights reserved.)