Recipe by **Jubes**
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:) )
Top Review by flower7
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!
- 0.44 lb milk chocolate or 0.44 lb dark chocolate, chopped
- 0.33 lb 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
- 0.22 lb raisins, roughly chopped
Directions See How It's Made
- 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.