Ingredients
-
200
-
150
-
1/3
-
1
-
1 1/2
-
1
-
100
-
-
-
-
-
-
-
-
Directions
Chocolate Raisin Biscuits- Gluten Free or Not, These are great biscuits They are very rich and my whole family love them I usually make a double batch so that I can keep some for later The recipe was in the Super Food Ideas magazine in 2004 You can make them lactose free by using dark chocolate and a lactose free margarine, such as Nuttelex Feedback from review by Polly_Waffle_kid- these biscuits have been made on regular wheat flour and turned out perfectly (My thanks to you PWK:) ), These are very good! used a combo of Ghirardelli semi-sweet and bittersweet baking chocolates for the melted part, and straight semi-sweet (chips) for the rest I’m experimenting with gluten-free recipes for a friend so used Bob’s Red Mill GF all-purpose baking flour with 3/8 tsp xanthan gum added (as recommended by the flour pkg) I did not chop the raisins My first batch baked for 14 5 min and they were a little too done for my taste so the rest went in for 13 min, which I liked better I got 27 cookies Will try these again soon with plain wheat flour for myself Thanks for the recipe!
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Steps
|
1
Done
|
Preheat the Oven to 170 Degrees Centigrade. Line Biscuit Trays With Baking Paper. |
|
2
Done
|
Melt Half of the Chocolate and Set Aside to Cool. |
|
3
Done
|
Beat the Butter and Sugar Until Pale and Creamy. Add the Egg and Beat Well. Stir in the Melted Chocolate. |
|
4
Done
|
Sift in the Flour and Baking Powder. Stir Gently to Combine. Fold Into the Mix the Remaining Chopped Chocolate and the Shopped Raisins. |
|
5
Done
|
Refrigerate For 30 Minutes or Until Firm. |
|
6
Done
|
Roll Tablespoonfuls of the Mixture Into Balls and Then Place Onto the Trays. Flatten With the Back of a Metal Spoon. |
|
7
Done
|
Bake 15-20 Minutes or Until Golden. |
|
8
Done
|
Stand 5 Minutes Before Transferring to a Wire Rack to Cool. |
