Cracked Gluten Free Chocolate Biscuits
Posted in Recipes on 07 April 2021
These moreish gluten free and vegan chocolate biscuits are ideal for afternoon tea or for sharing with family and friends. The Dark Side 75% bar has just the right ratio of cacao and coconut blossom sugar which adds a depth of flavour that melts in the mouth and delights the tastebuds. It's impossible to stop at one.
Preparation time: 40 min
Baking time: 12 min
70 g non-diary butter or margarine
1 sachet of Dr. Oetker Ground Arrowroot
50 g of gluten-free flour
5 tablespoons of water
1 teaspoon of gluten-free baking powder
40 g cup of bitter cocoa
60 g cup of coconut sugar
100 g conscious 75% the dark side chocolate
60 ml almond milk
Melt the butter then in a separate bowl mix all dry ingredients: flour, ground arrowroot, sugar,
baking powder, and cocoa. After your dry ingredient mixed add them to the butter and mix it again.
When the dough is mixed, wrap it in foil and put it in the fridge for 30 minutes.
Form balls about 20 g each from the dough. Each ball coat in sugar powder and place it on a large
baking tray lined with baking paper at large intervals.
Preheat the oven to 180°C
Bake for around 10-12 minutes until they have a cracked effect on top. After baking, open the oven
door and only after a few minutes take it out and leave it to cool down.
When your biscuits are cooled down, melt chocolate with milk and coat your biscuits with a baking