I made some gluten free white chocolate chip biscuits or cookies using my normal recipe which is in this blog post. This is the same recipe that I use to use before I needed to bake a lot of gluten free cakes and biscuits.
- 1 standard egg.
- Take the same weight of the egg in cold butter.
- Twice the same weight of the egg in plain gluten-free flour.
- Same weight of the egg of sugar.
- Vanilla essence.
- Handful of white chocolate drops or chips
Take the flour, and add the cold butter, cut into small cubes. Combine the butter and flour by rubbing the butter into the flour, until there are no lumps and the mixture resembles breadcrumbs.
Then stir in the sugar and the white chocolate chips. You could of course use milk or dark chocolate chips if you prefer.
Add the egg and vanillla essence combine until the biscuit dough is smooth.
How you could take spoonfuls onto a banking sheet, but what I do is wrap the dough in cling film and cool in the fridge for a fair few hours. This firms up the dough, so then you can roll it into a 2cm roll of dough and then slice it into 1cm rounds.
These rounds can the be placed onto a baking sheet or tray.
Bake in a pre-heated oven, at 180 degrees for about six minutes until the edges are brown. Be careful as they will go from done, to overdone very quickly.
Place on a cooling rack.
These can also be the basis for homemade rocky road as well.