This recipe is inspired by the Edmond’s Cooking one – which is on the back of the Edmond’s Gluten Free Flour that we used.
INGREDIENTS:
125g butter or margarine
200g dark chocolate
3 eggs, beaten
1 cup brown sugar
1 1/4 cup Edmonds Gluten Free Flour
1/2 cup cocoa
200g dark chocolate, broken into chips/squares
DIRECTIONS:
Preheat your oven to 180 degrees Celsius. Line a couple of baking trays with baking paper.
Put the butter and first lot of dark chocolate (which should be chopped up) in a saucepan and melt over a low heat on your stove. Remember to continue stirring. IT should then become smooth and glossy. Pour into a large bowl and cool slightly.
Next, add the eggs and brown sugar to your melted chocolate mix, and stir well. Sift the flour and cocoa together, and then add to your melted chocolatey mix. Finally, add the last lot of dark chocolate (which should be cut into chips / squares). Stir to combine.
Using a dessert spoon, place tablespoonfuls of the mixture onto the prepared trays – make room for them to spread though, because they will.
Bake in the oven for 10 minutes or until the top feels firm.
Let them sit on the trays for 10 minutes, after removing from the oven, and then place the cookies on a wire rack to cool completely.
I found these gluten free cookies to be ridiculously delicious. They are flatter biscuits – they don’t rise like normal (no rising agent in them), but were so chewy and moreish.
The kids loved them and so did I!
