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Choc Chip biscuits

Mary-anne Mickan
You won't even know these are GF! a huge crowd fav in our home & at Korinya Farm Gate events
Prep Time 30 minutes
Cook Time 30 minutes
Course Snack

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.. 
sneaky tip.. Use a thermal if you can't watch it.
Keyword celiacfriendly, Choc chip biscuits , GF