Gluten Free Chocolate Biscuit
This gluten free biscuit can be used for so many things. As a base for cheesecakes, or as in this case a fantastic entremet.
Louis Boeglin did it again. A super easy to make gluten free base for just about anything...or just a nice short chocolate biscuit to have a nibble on. When we made these for the video we accidentally left the sugar out...but all amended via the recipe! We didn't even notice until we went to eat them! OOPS.
We all make mistakes in the kitchen...isn't that good to know??
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 220 Grams Gluten Free flour
- 60 Grams almond meal Recipe
- 90 Grams raw caster sugar BUY
- 60 Grams cocoa powder BUY
- 1 egg
- 200 Grams butter Softened BUY
Do
- 1
Place all ingredients into the Thermomix bowl and mix 10 seconds/speed 6. Scrape bowl and repeat until combined. Do not overwork dough. Combine with spatula if needed.
- 2
Roll dough in between 2 pieces of baking paper or silpat mats until half a cm thick.
- 3
Put dough into the fridge for at least 1 hour to rest.
- 4
Preheat oven to 170°C and line 2 baking trays with baking paper.
- 5
Cut dough into shapes of your choosing and place onto prepared trays.
- 6
Bake for 10 minutes.
- 7
These can be eaten as biscuits if you wish. Of course, we are going to do something far more exotic with them!
