The First Recipe I Knew Off By Heart (And This Is why I’m Fat).
GF, DF, WF, YF.
A variation on a recipe from ‘Sans Lait Ni Gluten’ by Alice et Laure Laffont, Jean Pommier, Annie et Philippe Rapaport. Editions La Plage: Paris, 2007.
I say biscuits because the idea of cookies create false expectations. Also because it turns out these babies work very well with tea.
80g Buckwheat flour
80g White Rice flour
80g virgin olive oil
(The 80s recipe)
80g Brown / Muscavado Sugar
1 teaspoon baking powder
1 teaspoon of vanilla essence
(you’ll find it next to your organic rock salt and morrocan cinnamon sticks)
Pinch of salt
As much 70% dark chocolate as you want (400g is a tasty amount)
Directions: set oven at 180 degrees celcius ~ Line baking tray with parchment paper/tinfoil ~ Measure out your ingredients, sieve flours ~ Add the two eggs and the 80g olive oil to the bowl of 80g sugar and whisk until a smooth, creamy consistency (the more you whisk, the lighter the biscuits). Roughly 5mins with an electric whisk, exceptionally longer with a hand-held whisk ~ Add the baking powder to the flours. Stir the dry mixture into the whisked mixture using a wooden spoon until completely mixed ~ Chop your chocolate into chips, chunks, squares, whatever takes your fancy, using a knife and chopping board. Surprise big chunks are always nice to bite into. After chopping, stir the chocolate into the mixture until the chunks are evenly distributed through-out ~ Using a tablespoon, distribute the mixture onto the baking tray in dollops, making sure their edges aren’t touching~ Cook for 20 mins, or until golden brown.
My room-mate likes to leaves them in longer to get extra crunch but only do so if you think you’d like a little charcoal kick in your choc-chip biscuits.
These guys don’t need no fancy presentation, they know it’s the taste that counts.