It was definitely comfort food time (March 2020). I didn't particularly want to go to the shops as such I checked the cupboards for inspiration. Found some more buckwheat flakes, an open packet of hazelnut meal (that was still in its best before!!!) and an unopened jar of Nutella. I really, really liked the GF Peanut Butter Cups I'd made the week before and decided to make a slight variation to the recipe given the ingredients I had on hand. 

They are yummy as :) - I'll definitely be making these ones again.

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. 

 

Bikkie Ingredients

Dry 

300 g Bakers' Magic Gluten free flour

150 g Buckwheat flakes (I get them from Sunnybrook Health & Healing)

125 g Brown sugar

25 g Hazelnut meal

1 tsp Baking powder

1/8 tsp Salt

25 g Chopped dark choc bits

 

Wet  

250 g Melted butter

50 g Hot water

 

Nutella Topping

150 g Nutella

  50 g Copha

 

Optional - Extra dark chocolate for the base

 

Method

In a bowl mix together the Bakers' Magic flour, buckwheat flakes, brown sugar, hazelnut meal, baking powder and salt. 

Put the butter into another container if using a microwave or put it into a saucepan if melting the butter on a stove top. Melt the butter and add in the hot water. Do not let this wet mixture cool down. 

Pour the wet ingredients over the dry ingredients and stir with a spoon to combine. At first the mixture will be quite runny but will thicken on standing. It will also appear slightly greasy. 

Put the dough into the freezer for approximately 10 - 20 mins to cool down. Flattening the dough will allow the dough to cool faster. 

Turn the oven on to 160^oC (fan forced). 

Line two baking trays with baking paper.

Bring the dough out of the freezer. If it is really hard knead it to make it more flexible. 

Mix in by hand the chopped chocolate bits to the dough.

Take approximately 25 g of the dough, roll it into a ball and transfer it to one of the trays.

Repeat with the remaining dough. 

Find something that can make an indentation into the dough. I used one of my probe thermometers (check out the recipe for GF Peanut Butter Cups). 

Transfer to the oven and bake for approximately 25 mins. The actual baking time will depend on your oven. Turn the trays halfway through baking if your oven has a hot spot.

Bring the trays out of the oven.

Optional - Wait until the biscuits are cool before coating the bases with chocolate.

Melt some dark chocolate. 

Carefully dip the base of each biscuit into the molten chocolate. Scrape the bottom of the biscuit against the side of the container to get rid of some of the chocolate (why am I saying get rid of the chocolate? up to you if you scrape off the chocolate). Put the biscuit back onto the tray. 

Repeat with the remaining biscuits.

Nutella Topping

Melt the copha with the Nutella. 

Warm the topping until it has a pouring consistency.

Spoon enough topping to fill the cup.

Set aside until the Nutella topping has set. 

Simply enjoy!