Iced Chocolate Biscuits

gluten-free dairy-free

225g (8 oz) gluten-free flour 
1 x 5 ml spoon (1 teaspoon) gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
100g (4 oz) caster sugar
3 x 15 ml spoons (3 tablespoons) cocoa powder, sieved
100g (4 oz) dairy-free margarine
5 x 15 ml spoons (5 tablespoons) soya or rice milk
few drops vanilla extract

Ingredients for the Chocolate Glace Icing:
100g (4 oz) icing sugar, sieved
1 x 15 ml spoon (1 tablespoon) warm water
25g (1 oz) cocoa powder

What to do:
  1. Preheat your oven to 190'C / 350'F / Gas Mark 5.
  2. Lightly oil 2 baking trays.
  3. In a medium bowl, sift the gluten-free flour, gluten-free baking powder, and xanthan gum together, then rub in the dairy-free margarine.
  4. Now 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.
  5. Roll the biscuit dough out to 0.5 cm (1/4 inch) thick, then using a 7.5 cm (3 inch) round cutter, cut 20 biscuits.
  6. Place each biscuit on to the prepared baking trays and bake for 8-10 minutes.
  7. Cool on a wire cooling rack.
  8. 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.
  9. Use straight away to decorate the cooled chocolate biscuits.

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