Choc Chip biscuits
You won't even know these are GF! a huge crowd fav in our home & at Korinya Farm Gate events
Ingredients
- 1/2 cup Butter
- 1 cup caramel/tin condensed milk
- 1 cup choc chips dark
- 1 cup choc chips white
- 1/2 cup coconut/raw sugar
- 1 1/2 cup Sorghum Flour
- 2 cup Almond flour
- 1 1/2 cup Arrowroot/Tapioca flour
- 1/4 tsp Aluminium Baking Powder
- 1 pinch Xanthum Gum
- 1 pinch Vanilla powder
Instructions
- Cream butter, caramel/condensed milk & sugar together with whisk attachment
- Using the dough hook or K beater, whilst stirring add the flour mixture to the butter slowly to incorporate.
- Add the choc chips, be sure not to over mix & make dough stiff
- If too wet add extra arrowroot, if too dry add extra caramel/condensed milk
- Roll into 50-70g balls, place on lined tray and press gently with a fork to flatten.
- Bake 200 degrees c for 20-30 mins till slightly brown
- Leave to slightly cool on baking tray then move to cake rake to cool
- They store well in a sealed container for numerous days
Notes
Caramel recipe
2 cups cream & 1 cup honey
Put Honey & cream into a heavy based saucepan.
Heat & bring to simmer until thick & golden..Â
sneaky tip.. Use a thermal if you can't watch it.