Easy 6-ingredient gluten free biscuits dipped in melted dark chocolate. These homemade gluten free wheatens are my take on the classic store-bought wheatens, also commonly known as chocolate digestive biscuits.
- 1 1/2 cups (210g) gluten free plain all purpose flour, I use store bought
- 1/3 cup (35g) ground flax seeds, also known as linseeds, if using flax seeds, measure out 3 Tbsp of the seeds and add to a coffee grinder to ground into a meal. This will produce a little over 1/3 cup.
- 100g salted butter, cubed and chilled
- 1/3 cup (50g) coconut sugar, or light brown sugar or rapadura sugar
- 1 large egg (approx. 56g in shell), lightly beaten
- Chocolate Coating
- 100g dark chocolate block of choice, I use Cadbury or Lindt
- Preheat oven to 180ºC (356ºF). Line a large flat baking tray with baking paper and set aside.
- In a large mixing bowl, add flour and ground flax. Mix until well combined.
- Add chilled cubed butter to the and using your hands, rub the butter into the flour until it reaches the consistency of course bread crumbs or wet sand, approx. 2 minutes.
- Stir through sugar.
- Pour in whisked egg. Use your hands to mix until it forms a soft dough.
- Pick up one tablespoon of dough and roll into a smooth ball. Place on lined tray and press down with the palm of your hand to flatten out into a round disc, refer to images.
- Repeat with remaining dough, leaving about 5cm space between each biscuit.
- Take a fork and prick the surface of each biscuit 3 times.
- Bake for 12-15 minutes or until lightly golden around the edges and the biscuits come away easily from the baking paper.
- Remove and cool on pan for 3 minutes.
- Transfer to a wire rack to cool completely.
- Chocolate Coating
- Once biscuits have cooled completely, prepare a double boiler with a heat proof mixing bowl over simmering water.
- Break chocolate into squares and place in the bowl. Gently melt over a low-medium heat, stirring occasionally. Once completely melted and smooth, turn off heat.
- Dip the bottom (flat side) of each biscuit into the chocolate to just coat the base. Allow excess chocolate to drip back into the bowl.
- Place back on wire rack, or a tray lined with baking paper with the chocolate side facing up.
- Repeat with remaining biscuits.
- Take a fork and gently create a swirl or ’S’ shape into the chocolate whilst it’s still soft, so it creates that beautiful decoration.
- Place tray with biscuits into the refrigerator until chocolate has completely set.
Store in an airtight container, refrigerated or in a cool dark pantry, for 1 week.