Prep 20 mins
Cook 50 mins
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:) )
- 200 g milk chocolate or 200 g dark chocolate, chopped
- 150 g butter, softened
- 1⁄3 cup brown sugar
- 1 egg
- 1 1⁄2 cups gluten-free flour or 1 1⁄2 cups plain flour
- 1 teaspoon baking powder
- 100 g raisins, roughly chopped
- Preheat the oven to 170 degrees Centigrade. Line biscuit trays with baking paper.
- Melt half of the chocolate and set aside to cool.
- Beat the butter and sugar until pale and creamy. Add the egg and beat well. Stir in the melted chocolate.
- Sift in the flour and baking powder. Stir gently to combine. Fold into the mix the remaining chopped chocolate and the shopped raisins.
- Refrigerate for 30 minutes or until firm.
- Roll tablespoonfuls of the mixture into balls and then place onto the trays. Flatten with the back of a metal spoon.
- Bake 15-20 minutes or until golden.
- Stand 5 minutes before transferring to a wire rack to cool.
These are very good! I 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 I 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!
YUMMO!!! VERY BIG YUMMO!!! :) Jubes, these cookies are awesome! They are so full of chocolate flavour and the raisins really add a lovely fruityness. Mmm! Their texture is hard to describe: Very crumbly, yet melt-in-your-mouth and soft. Ive never had any cookie like it, but it was great! :) I used a German well-known gluten-free flour mix containing cornstarch, cornflour and locust bean gum, which worked perfectly. No one would ever have guessed these were gluten-free. I decreased the sugar to 28 g, used 100g of dark chocolate with 100g of milk chocolate and only half as much raisins as called for. That way my cookies were still sweet, but not too sweet. I luved them! :) Making balls the size of a walnut, I ended up with 31 cookies. THANKS SO VERY MUCH for sharing this lovely, lovely treat with us! Ill certainly make these again! Made and reviewed for Aussie/NZ Veggie Swap #32, Group Hakea.
very yummy! I halved the recipe as there are only two of us and hubby can't eat much chocolate - it was more than enough. I followed the tbsp guideline for cookie size and they came out perfect. I did have some dough left over though so I made a giant cookie - that worked very well and would make a great cookie to have with ice-cream or somesuch! Thansk for posting