225g gluten-free flour
1 teaspoon gluten-free baking powder
1/4 teaspoon xanthan gum
100g caster sugar
3 tablespoons cocoa powder, sieved
100g dairy-free margarine
5 tablespoons dairy-free milk
few drops vanilla extract
Ingredients for the Chocolate Glace Icing:
100g icing sugar, sieved
1 tablespoon warm water
25g cocoa powder
What to do
Sift the gluten-free flour, gluten-free baking powder, and xanthan gum together, then rub in the dairy-free margarine.
Add the milk, vanilla extract and mix well with a metal knife. Bring the mixture together with your hands and knead lightly on a floured surface for 1 minute.
Roll the biscuit dough out to 0.5 cm thick, then using a 7.5 cm round cutter, cut 20 biscuits.
Place each biscuit onto the prepared baking trays and bake for 8-10 minutes.
Cool on a wire cooling rack.
To make the glace icing: Sift the icing sugar and cocoa powder in to a bowl, gradually add the water and stir well until smooth.
Use straight away to decorate the cooled chocolate biscuits.