I have a friend who is gluten intolerent. We have found the mass-produced varieties of gluten-free cake mixes, muffin mixes and ready-made cakes and biscuits to be bland, expensive and leave an after-taste. My mission then became an experimental cook searching for the perfect gluten free, most chocolaty biscuit recipe I was capable of inventing.


  • 2 cups Gluten Free SR Flour

  • 1/2 cup Castor Sugar

  • 1/2 cup Brown Sugar

  • 2-3 tbsp. Cocoa (good cocoa)

  • 3 tbsp. Melted Butter (or Margarine)

  • 1 Egg

  • 2 tbsp. Milk

  • 1 tsp. Vanilla Essence

  • 3/4 cup Gluten Free Choc Chips


  • 1.

    Preheat oven to 160o fan forced (180o conventional oven).

  • 2.

    Grease 2 large trays with oven spray or butter.

  • 3.

    Sift the flour, sugars and cocoa together in a large mixing bowl.

  • 4.

    Whisk together milk and egg until just combined. Add cooled butter, vanilla, milk and egg to the bowl and stir to combine. Add choc chips, mix briefly.

  • 5.

    Drop tablespoonfuls of biscuit batter onto the trays, leaving enough room for the biscakes to at least double in size.

  • 6.

    Bake for 12-15 minutes or until just cooked. The biscuits must retain a cake-like consistancy without drying out and becoming crisp.

  • 7.

    Cool on trays for 5 minutes before turning out onto wire racks.


This recipe can easily be converted to gluten free muffins simply by adding enough extra milk (about 1/2 cup) to make the batter more like cake batter and able to be poured into muffin tins. They don't even need to be cooked much longer than a few minutes more than the biscakes.
Also, by adding 1/2 tsp of Baking Powder to the sifted ingredients, the finished biscakes or muffins have a lighter texture.
The muffins are GREAT filled with whipped cream 'butterfly style'. Cut a round circle out of the top of each cooled muffin. Cut each circle in halves. Fill the hole with whipped cream and arrange the two halves of the circle to look like wings.

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