Gluten Free Foods, Cafes, Restaurants and Recipes
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Afghan Biscuits
Ingredients - Biscuit
- 150 grams soft butter/150 grams dairy free spread
- 1⁄2 cups sugar
- 1 1⁄4 cup gluten free flour
- 1⁄4 cup cocoa
- 1 cup gluten free cornflakes
Ingredients - Topping
- 1⁄4 cup dark chocolate drops
- 10 walnut halves
Instructions
- Preheat oven to 180°C and line a baking tray with baking paper.
- Thoroughly cream butter & sugar together until light and fluffy.
- Sift in flour and cocoa, then mix well.
- Add cornflakes & mix.
- Roll spoonfuls into balls and flatten onto prepared tray. They won't change shape much.
- Bake for 15 minutes then allow to cool on the tray until firm enough to transfer to a cooling rack.
Decoration
- When biscuits have cooled, gently melt chocolate, being sure not to overheat.
- Smear some chocolate over the middle of each biscuit.
- Place a walnut half on top of each chocolate smear.
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User Reviews (1):
Write your own review
Rory
Lovely crunch and very tasty. These worked well for me with Edmonds GF all purpose flour.
I was skeptical that they might fall apart as they don't have any eggs, but they hold together well. This could be a great option for egg allergy or vegan (I used butter but the recipe could be made with dairy-free spread).
I was skeptical that they might fall apart as they don't have any eggs, but they hold together well. This could be a great option for egg allergy or vegan (I used butter but the recipe could be made with dairy-free spread).
