Double Chocolate Chip Biscuits

These are the richest, most delicious biscuits ever and work perfectly with GF flour. It's an adaptation from the back of the Cadbury’s chocolate chips packet. They suggest ¾ cup dark chocolate baking chips, I suggest double.

Makes about 20

125g dairy free spread

½ cup brown sugar

1/3 cup caster sugar

1 egg

1 tsp vanilla

1 ½ cups gluten free self raising flour

½ cup cocoa

1 ½ cups chocolate chips

Preheat oven to 160C

Cream butter and sugars. Whisk in egg and vanilla. Stir through flour and cocoa, then fold through chocolate chips.

Roll teaspoonfuls of mixture onto lined baking trays. Press down gently using a fork or your fingers. Bake in the oven for 10-15 minutes or until cooked. Cool biscuits on a wire rack.

Lemon Polenta Biscuits

These divine lemon droplets are like crumbly like shortbread and have the perfect balance of sweet and sour. For best results, keep in an airtight container hidden from prying fingers and entire batch yourself. 

Makes about 20 

150g dairy free spread (2/3 cup)

2 tsp finely grated lemon rind (approx 1 lemon)

2/3 cup pure icing sugar, sifted

½ cup polenta

1 ¼ cup gluten-free plain flour, sifted

½ cup pure icing sugar, sifted

1 Tbsp dairy-free spread

2 Tbsp lemon juice

2 tsp lemon rind

Preheat oven to 180C. Cream dairy-free spread, lemon rind and icing sugar. Combine flour and polenta, then add to the butter mixture and form into a soft dough.

Roll large teaspoonfuls of mixture into balls onto a flat tray with baking paper. Press gently down on biscuits to flatten slightly. Bake in oven for 15-18 minutes, or until firm.

Combine icing sugar, dairy-free spread, lemon juice and lemon rind in a bowl. Add a little extra lemon juice or icing sugar to thin or thicken the mixture until slightly runnier than toothpaste.

Remove biscuits from oven and stand on tray for 5 minutes before transferring to a wire rack. Spread dollops of icing on top and set aside until firm.


Mostly inspired by Coles Supermarket's Passionfruit & Lemon Biscuits
http://www.taste.com.au/recipes/35100/passionfruit+lemon+polenta+biscuits

Banana and Pear Oat Biscuits

These chewy biscuits are absolutely delicious and have a lovely balance of banana, pear and chocolate. I like the idea that they don't have that "gluten-free" consistency you often get with sweets using GF flour. For FODMAP-pers, I apologise - I made these biscuits thinking pear was okay when it's not. Will work towards more delicious FODMAP sweets soon!

Makes about 18

3 ripe bananas mashed
1 pear, cooked, mashed (enough to make 1/3 cup)
2 cups oats
1/2 cup white sugar
1/4 cup lactose-free milk
1/2 cup dark chocolate bits (optional)
1 tsp vanilla
1 tsp cinnamon

Peel and dice pear. Place in a saucepan with a small amount of water (about 1/2 cup) over a medium heat. Cook until soft and slightly translucent (about 20 minutes), remove from heat and mash. Allow to cool.

Preheat oven to 180. Line a tray with non-stick baking paper.

Combine all the dry ingredients in one bowl and all the wet ingredients in another. Then, combine them together. Drop small piles of mixture on a tray. Put in the oven for 15-20 minutes. Remove from oven and transfer to a wire rack to cool (they are a little sticky to get off the baking paper).