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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.