GF Chocolate Ripple Biscuits
I made some Speculaas a couple of weeks ago & fell in love with them. They are just so..... buttery, crisp, crunchy, spicy..... well..... they are simply yum & so very very moreish. As soon as I ate a second one my mind started ticking over with different flavour possibilities - cocoa, almond, caramel..... This is my cocoa based variation of the Speculaas recipe, they make wonderful gluten free Chocolate Ripple biscuits. This recipe will make ~500 g of biscuits (depending on how much dough is eaten).
This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.
Ingredients
300 g Bakers' Magic Gluten free flour
150 g Butter
225 g Dark brown sugar
20 g Cocoa powder
1 Egg
1 tsp Bicarb of soda
1/2 tsp Salt
Cocoa powder - more can be added :). Cocoa can be a little drying as such you may need to add more butter if using more cocoa. When I used 40 g of cocoa powder I increased the butter to 200 g.
Method
Cream butter & sugar until light and fluffy. Add in the egg and continue beating until well combined.
Mix together the dry ingredients and slowly add to the butter mixture. Beat until the dough is uniform. The dough will be very soft & it needs to be refrigerated before cutting. To save a bit of time :) I roll out the dough between 2 sheets of baking paper to a thickness of 5 mm lay it on a baking tray & put the tray in the fridge.
Place the dough between two sheets of baking paper & squash the dough to spread it a little before rolling. To ensure the biscuits are an even thickness follow this tip. Find two placements (dinner setting) place them on either side of the dough (my placemats are 4 mm high). For the Chocolate Ripple biscuits pictured above I used stainless steel spacers (5 mm) instead of placemats. I find it easier to work with this dough when it is between two sheets of baking paper. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the two placemats/spacers. My rolling pin is large – 61 cm from handle to handle. Initially when rolling the pin may not necessarily rest on the placemats/spacers, however, when the dough is the same thickness as the placemats it will. At this stage the dough should be all the same thickness. Transfer rolled dough to a baking tray & refrigerate for ~30 mins.
Line 2 or 3 baking trays with baking paper.
Cutting & Baking
Preheat oven to 170 C.
Gently lift off the top piece of baking paper, put it back down on the dough. Holding on to both sheets of baking paper on both sides of the dough gently flip the dough over. Lift off the top piece of baking paper - do not discard.
I used an egg shaped cutter for the Chocolate Ripple biscuits shown. Transfer the cutout dough to a baking tray. The dough will expand a considerable amount when baking - leave plenty of room. I had 15 biscuits on my trays. Left over dough can be rerolled. If the dough is too soft to cut out place it back in the fridge (or freezer) to firm it up.
If you want to make crackle tops dust the cut out dough with icing sugar before you bake them.
The length of time required to bake the biscuits will depend on the size you make them & your oven. Bake for ~13 - 15 mins turning the trays halfway through baking.
Simply enjoy!