I saw these recently and I could not resist making them. I was not keen on the cookie dough in the recipe. It was to be rolled out between sheets of baking parchment and a light bulb went off in my head saying sticky mess. I could do without that thank you, so I adapted my basic shortbread recipe. My dear forum friend Carlotta sent me some lovely flavoured drinking chocolate from Italy. It is wonderfully decadent and so chocolatey . This gave me a golden opportunity to use it in baking.
4oz/100gms caster sugar
10 oz/275gms plain flour
2teasps drinking chocolate dissolved in a tblsp of hot water
pinch of salt
Cream softened butter and sugar.
Add the chocolate paste and sifted flours and salt gradually and mix well
Turn out onto a floured worktop and knead lightly into a round Roll out and cut into biscuits
Make a small indentation on each biscuit with a drinks bottle top.
Make four holes with a tooth pick
Bake at 350F /180.C /Gas 4 for about 15 -20mins
Place on a cooling rack and sprinkle with caster sugar while still warm. Makes about 30 biscuits with a small cutter.
These delicious muffins are from the cookbook Against the Grain. This is the first time I have baked gluten free from scratch and am thrilled with the re...