Berry Baci
sweet kisses of indulgent white chocolate,
raspberry & cranberry
The Berry Baci recipe has been changed to use Bakers' Magic Gluten free flour. I think it has made a better biscuit and it retains the pink colour from the raspberries.
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
1 tsp Baking powder
200 g Bakers' Magic Gluten free flour
160 g Butter
50 g Cranberries
100 g Maize starch
185 g Castor sugar
65 g Raspberries (frozen)
185 g White chocolate
Method
Preheat oven to 130o C. It is best to cook the biscuits low & slow.
Line two baking trays with baking paper.
Mixing
Thermomix
Set aside the cranberries and white chocolate.
Place all other ingredients into the TM bowl.
Mix for 1.5 mins at speed 4.
Ensure all ingredients are fully incorporated.
Add white chocolate & cranberries.
Mix for 30 sec on Reverse + speed 1.
Stand Mixer
Mix together baking powder, Bakers' Magic Gluten free flour and the maize starch.
Cream butter & sugar until light & fluffy.
Add raspberries & mix until the creamed mixture is uniformly pink.
Add the flour mix.
Mix until the flour is completely incorporated.
Gently mix in the white chocolate & cranberries.
Baking
Take approximately 25 g of the mixture and roll it into a ball between your palms. Place the ball on the baking tray. 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 130o C for approximately 40 mins. I turn the trays at 20 mins 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.