125g butter, softened
1 tsp vanilla essence
¾ cup caster sugar
1 egg yolk
1½ cups Edmonds Gluten Free Self Raising Flour
2 tsp water
½ cup dark chocolate chips
1. Preheat the oven to 180ºC conventional or 160ºC fan forced. Grease or line two baking tray with baking paper.
2. 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.
3. Roll teaspoonfuls of mixture into balls or divide dough into required number of biscuits. Place balls approx. 5 cm apart on prepared trays.
4. Bake for 15 minutes or until lightly browned. Leave on the tray for 5 minutes then place on a wire rack to cool.