Add a little ray of sunshine to your child’s lunchbox or the kitchen cookie jar. These chewy-soft biscuits are also unbeatable dunked into a cup of tea or coffee – allowing the rich choc-chips inside to melt just slightly. Stopping at one can be a challenge!
Recipe by Hayley Cavicchiolo
- 125 grams butter
- ½ cup rice malt syrup
- 1 ½ teaspoons bicarb soda
- 2 ½ tablespoons boiling water
- 1 cup Brookfarm Porrij (see note)
- ½ cup quinoa flakes
- ¾ cup desiccated coconut
- 1 cup gluten free plain flour
- ¼ cup chopped pecans or macadamia nuts
- ¼ cup Well Naturally Rich Dark Chocolate, chopped into chunky chips
- Preheat oven to 160°C and line tray with baking paper.
- In a small saucepan over low heat, combine the butter and rice malt syrup, stirring until mixture melts and bubbles.
- In a cup, stir the bicarb soda into the boiling water (it will begin to foam up), and add to the melted butter and rice malt syrup mixture.
- Meanwhile, in a separate bowl, combine the remaining dry ingredients.
- Pour the melted butter and rice malt syrup mixture into the dry ingredients and stir until evenly combined.
- Take teaspoons of mixture, roll into balls and place onto oven tray, flattening slightly with a fork or your fingertips.
- Repeat with remaining mixture, being sure to allow room for spreading during the baking process.
- Bake for 15-20 minutes until golden brown, checking more frequently towards the end, to ensure they don’t burn.
- Allow to cool slightly on trays before transferring to a wire cooling rack.
- When completely cool, store in an airtight container where they will keep for several days.
Note: Alternatively, quick cooking oats will also work, however they are not always gluten free.
Find more recipes from Hayley here: