Cocoa and cranberry gluten-free biscuits

I love biscuits and Matt loves chocolate, so coming up with a recipe to please both was extremely easy. These biscuits are dark in colour but light in texture. They have an intense chocolate flavour from the cocoa, while the cranberries add a nice layer of tartness and contrast to the richness of the chocolate.

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Ingredients (makes 10 biscuits)
100g salted butter
50g caster sugar
140g gluten-free plain flour
30g cocoa powder
30g dried cranberries

Method
1. Preheat the oven to 150 C. Line two baking trays with baking parchment
2. Add butter and sugar in a bowl and mix well until light and fluffy.
3. Add the flour and cocoa and mix well. Fold in the cranberries. Roll the dough into about 10 plum-size balls and sit on the baking sheets. Bake for 25 minutes and leave on the baking sheets until the biscuits have cooled down and firmed up before transferring to a plate.

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