Preheat the oven to 180ºC conventional or 160ºC fan forced. Grease or line two baking tray with baking paper.
Beat the butter, vanilla essence, sugar and egg yolk in a small bowl with an electric mixer on low speed for 4 minutes until smooth. Add in sifted flour, water and chocolate chips, then mix with a wooden spoon to make a soft dough.
Roll teaspoonfuls of mixture into balls or divide dough into required number of biscuits. Place balls approx. 5 cm apart on prepared trays.
Bake for 15 minutes or until lightly browned. Leave on the tray for 5 minutes then place on a wire rack to cool.
Great- we made these for school camp so a couple of coeliac kids would have baking to share- fabulous recipe. Came out very crispy and delicious. Made 35 biscuits. I recommend adding extra chocolate chips.
Carole Venecourt
as I have a grand daughter that is gluten free, it was an up hill battle finding recipes for her. Thank you Edmonds, you are a life saver. Every recipe I have tried using you Gluten free flour. Both self raising and flour are a huge success! Carole Venecourt
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Great- we made these for school camp so a couple of coeliac kids would have baking to share- fabulous recipe. Came out very crispy and delicious. Made 35 biscuits. I recommend adding extra chocolate chips.
as I have a grand daughter that is gluten free, it was an up hill battle finding recipes for her.
Thank you Edmonds, you are a life saver. Every recipe I have tried using you Gluten free flour. Both self raising and flour are a huge success! Carole Venecourt