CHOCOLATE BIKKIES
2015-04-16 14:10:36
PREPARATION 30 MINS • COOKING 15 MINS • MAKES APPROX 50 small biscuits
- 150g butter
- 2 tablespoons Rice Malt Syrup (RMS)
- 2 tablespoons glucose syrup
- 2 cups plain flour
- ¾ cup dextrose
- ½ teaspoon baking soda
- 2 tablespoons cocoa/cacao
- pinch salt
- 1 egg
- 1 teaspoon vanilla extract
- Preheat oven to 170°C. Line two baking trays with silicone baking sheets or baking paper.
- Gently melt the butter, RMS and glucose syrup in a small saucepan over low heat.
- Sift the dry ingredients into a large bowl.
- Beat the egg in a small bowl then add butter/syrup mixture and vanilla extract and whisk to combine. Add to the dry ingredients and mix using a firm spoon until the mixture comes away from the sides of the bowl and forms a dough.
- Using a teaspoonful of the mixture at a time, roll into balls and place onto prepared trays. Flatten the biscuits down slightly. The flatter you press them, the crunchier they will be as they only spread a small amount during cooking. You can also roll the dough out on a lightly floured bench and cut into shapes using a biscuit cutter if you prefer.
- Bake for 15 minutes.
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