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Makes 12-15 large cookies
85g granulated sugar
85g brown sugar
50g eggs (about 1)
180g Lievito gluten-free flour mix
2g baking soda
3g vanilla essence
170g chocolate chips/drops
Beat together the butter and sugars. Don’t cream them too much as this will make the biscuit spread too far.
Beat in the egg (it’s easier if the butter and the egg are both at room temperature).
Add the flour, salt, baking powder and vanilla essence.
Mix through the chocolate chips/drops.
Portion into 80g balls and press gently on to a tray to flatten slightly. Then refrigerate for 30 minutes or freeze for 10 minutes.
Bake, while still cold, at 175degC for 12-15 minutes (you want to take them from the oven while still a little ‘‘under-baked’’ as this helps with the chewy texture).
Allow to cool on the tray.
Drizzle with melted chocolate (this is a chocolate biscuit after all!).
Recipe provided by Gilbert’s Fine Foods, Dunedin. Recipe requested by Kate Clarke.
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