Takes 45 mins + one hour chilling. Makes 25.
Some of my favourite Griffin's biscuits, the Cookie Bear Chocolate Stripes! A classic lunchbox biscuit, preferably eaten two at a time as a sandwich.
These biscuits are incredibly easy to make, especially if you have made any of my other New Zealand Recipes before, as the base is quite similar to that of the squiggles, and it uses the same technique to melt the chocolate. So what are you waiting for, scroll down for the recipe!
Melting the chocolate
In this recipe I just melt the chocolate by itself, however if you have had issues with melting chocolate in the past, I would suggest using a teaspoon of coconut oil to help with the process. Coconut oil not only helps prevent the chocolate from going grainy, but it also helps the chocolate harder, so you don't have to fuss around with tempering.
Making it dairy free/vegan
While I haven't had the chance to make these vegan, I have with my other recipes that are similar and it's pretty easily done. Swap out the milk for a plant based milk (I like to use almond), the butter for a vegan block butter (I use pure/naturli), and the chocolate with vegan chocolate (I recommend nomo). The process remains exactly the same but you might find that they cook slightly quicker so make sure you keep and eye on them.
I N G R E D I E N T S
85 grams of softened butter
1/4 cup of caster sugar
1 Tbsp of milk
130 grams of gluten free flour
1/2 tsp of baking powder
1/4 tsp of xanthan gum (omit if flour mixture contains this already)
1/8 tsp of salt
150 grams of milk chocolate (double check it's gluten free!)
M E T H O D
Preheat the oven to 180° celsius, bake. Line a flat baking tray with baking paper.
Cream the butter and sugar together until light and fluffy
Add milk and beat again
Sift in the gluten free flour, baking powder, xanthan gum, and salt.
Mix in the dry mixture until you form a dough.
Sprinkle gluten free flour on a flat surface and a rolling pin and then roll out the dough to just under a centimetre thick.
Cut out the biscuits with a crimped circle cookie cutter, and cut out a smaller hole in the centre.
Place biscuits onto the lined baking tray. You can put them quite close together as they won't spread.
Bake for 12-15 minutes of until lightly golden.
Remove from the oven and let them cool.
While the biscuits are cooling, heat a small pot of boiling water.
Place a glass bowl over the boiling water (making sure it isn't touching the water!) and break the chocolate into the bowl.
Continue stirring until the chocolate is half melted, then remove from heat and keep stirring until smooth.
Dip the bottoms of the biscuits into the chocolate and place bottom down on a flat tray lined with baking paper.
With the remaining chocolate, drizzle or pipe over the top of the cookies in stripes! Let them chill in the fridge for an hour and enjoy!