Gluten-free chocolate biscuits are crunchy sweets with cocoa in the dough and decorated with chocolate chips on the surface. They are prepared with potato starch and rice flour , the gluten-free dough does not crumble and remains very crunchy after cooking. They are delicious biscuits , suitable for celiacs and perfect for dipping in milk for breakfast , but they are also delicious as a snack . The dough is prepared in 10 minutes , no molds are needed and this makes them very easy to prepare even with children. After tasting the lemon rice biscuits , I modified the recipe to make a tastier gluten-free biscuit as my children like, they loved it!
Ingredients
- 200 g of rice flour
- 120 g of potato starch
- 120 g of granulated or brown sugar
- 120 g of butter or margarine at room temperature
- 2 medium eggs
- 30 g of bitter cocoa powder
- 6 g of instant baking yeast
- a teaspoon of vanilla extract
- 100 g of dark chocolate chips
Instructions
- Place the creamy butter at room temperature in a bowl and mix it with the sugar using electric whisks or a hand whisk, until you obtain a smooth cream.
- Shell the eggs, add the sifted vanilla, starch and cocoa, mixing to incorporate everything evenly.
- Also add the flour and sifted yeast, work the dough first with a fork and then by hand for the time necessary to obtain a soft and slightly sticky dough.
- Transfer the dough onto a sheet of baking paper, lightly flour it and roll it with your hands to form a long strip, wrap it in baking paper and place it in the refrigerator for at least 30 minutes.
- If you are unable to roll it because the dough has overheated too much while kneading it, put it in the fridge for 15 minutes and then try again.
- Preheat the oven to 180°C in static mode.
- Take the dough, open the baking paper and use a smooth-bladed knife to cut the dough into slices of about 0.5 cm.
- Place each slice on a rectangular baking tray lined with paper and decorate the surface with chocolate chips.
- Cook in a hot oven at 180°C in static mode for 10-15 minutes in the lowest part of the oven.
- They must not darken on the surface, after 10 minutes of cooking, open the oven and lift a biscuit to check that it has darkened slightly, if you cannot lift it it means that it is not yet cooked.
- Remove from the oven and leave to cool on the tray. Store them in a glass jar or tin box in a cool place, otherwise the chocolate will melt.
