Choc Chip topped Biscuits
Ingredients
- 125 g Butter
- 1/2 cup Caster Sugar
- 1/2 cup Brown Sugar packed
- 1 tsp Vanilla Extract
- 1 Egg
- 1/2 cup Linseed Meal or LSA
- 2 cup Plain Gluten Free Flour
- 1 heaped tsp Baking Powder gluten free
- Dark Chocolate Chips
Instructions
- Preheat oven to 160C (fan forced) and line 2 biscuit trays with silicone paper.
- In a food processor add butter, both types of sugar and vanilla extract and whiz until light and fluffy.
- Scrap down the sides, add the egg and whiz until just combined.
- Add the flour and linseed meal and whiz until combined.
- Roll dessert spoon worth of dough into balls, place on baking paper 3cm apart and slightly flatten.
- Top with 6 choc chips pressed slightly into the dough.
- Bake in middle of oven for 15 – 20 minutes or until lightly browned.
- Cool on trays, then store in air tight container.
Notes
- Linseed meal can be found in major supermarkets, health food stores or online. Substitute with LSA (Linseed, Sunflower and Almond meal) if unavailable.
- Dark, milk and even white choc can be directly substituted with each other.
- If you don’t have a food processor simply use a stand mixer or hand mixer and follow as recipe states.