Chock full of Chocolate


I like these biscuits - they are rich, dark & slightly bitter - but my children would like them to be sweeter. If you like a sweeter biscuit add a little more brown sugar. If you are unsure whether you will like them as the recipe stands try a little of the dough first. If you like it there is no need to add more sugar. If you want to add more sugar try adding an extra 25 g of brown sugar to start with.  


200 g Bakers' Magic Gluten free flour

200 g Butter

100 g Dark chocolate chips

50 g Milk chocolate chips

50 g White chocolate chips

50 g Cocoa

100 g Potato starch

150 g Brown sugar

20 g Water


Preheat oven to 170o C.

Line two baking trays with baking paper.



Set aside the chocolate chips.

Place all other ingredients into the TM bowl.

Mix for 1 min at speed 4.

Ensure all ingredients are fully incorporated.

Add the chocolate chips.

Mix for 15 sec on Reverse + speed 2.

Stand Mixer

Sift together the cocoa, Bakers' Magic Gluten free flour and the potato starch.

Cream butter & sugar until light & fluffy.

Mix in the water. 

Add the sifted flour mix.

Mix until the flour is completely incorporated.

Gently mix in the chocolate chips.


Take approximately 25 g of the mixture and roll it into a ball between your palms. Place the ball on the baking tray and then flatten it a little with the palm of your hand. This dough will not spread a great deal. Repeat until all dough is used. There should be sufficient dough to make approximately 36 biscuits. I place them on the tray in a 4, 3, 4, 3, 4 configuration.

Bake at 170o C for approximately 20 mins. I turn the trays halfway through the baking time as my oven has a slight hot spot in one corner. The actual baking time will depend on your oven & how big you make the balls.