One of the ways I show love to my family is via my kitchen. I find joy in preparing food for them to delight and nourish. There is satisfaction to be found in the filling up of a biscuit bin with freshly baked treats for when hungers pains strike and little hands come wandering.
I have never been a biscuit person. In my family home growing up we had a plastic airtight container, the type you had to pinch the clips on the lid to release the air pressure before you could remove it, half filled with various brands of biscuits. I can count on my hands how many times my hands reached in that biscuit barrel. I have always preferred cake and most accurately chocolate cake. There were always better options. But sometime in my mid 20’s biscuits and I became friends. I began a baking friendship, creating many varieties, tweaking recipes to taste. And not much has changed since. So much so I’m toying with the idea of putting together a mini Ebook dedicated to biscuits. We’ll see.
These are an amazing choc chip biscuit with caramel notes and a chewy texture, balanced with dark chocolate chunks. Being both gluten and dairy and nut free they are idea for people with allergies. These never last long in my house, vanishing quickly and usually silently as every crumb is savoured. We had fleeting dreams of homemade chocolate chip ice cream sandwiches but both the ice cream and the biscuits disappeared without ever meeting each other.
There are raisins in the recipe which add a delightful sweet burst while you are eating the biscuit but if you have an aversion (like Ryder my 6yr old) please feel free to leave them out or substitute them for something more to your taste, dates would also be great here. You could also mix up the types of chocolate used here. Milk, white, dark or a combination of all three work just fine.
Chewy Chocolate Chip Biscuits (Gluten and Dairy Free)
1 1/2 Soft Brown Sugar packed
1 tsp vanilla extract
2 cups Plain gluten free flour
1 heaped tsp baking powder
1/2 tsp Bicarb soda
1/2 cup oil (i used rice bran)
1/4 cup chopped raisins
1 cup dairy free dark chocolate chopped
In the bowl of a food processor or stand mixer add the eggs, vanilla extract and the sugar and whiz until light and very well incorporated.
Add the oil, gluten free flour, bicarb soda and baking powder and pulse in quick bursts until just mixed through.
add the chocolate and raisins and pulse quickly to incorporate slightly.
Spoon into a bowl and refrigerate for 1hr. The mix will be slightly loose.
Once chilled, using a teaspoon, roll spoonfuls of the batter into balls and place onto a lined biscuit tray at 5 cm intervals.
Place on the middle rack of the preheated oven and bake for 10-12 minutes. 10 minutes for a more chewy biscuit, 12 minutes for more crisp. Or cook to your liking.
Cool on the biscuit trays for 10 minutes then transfer to a cooling rack to cool completely before storing in an airtight container for up to 2 weeks.