Gluten-free chocolate and olive oil biscuits
A recipe for indulgent gluten-free and dairy-free biscuits! Discover our recipe for biscuits with dark chocolate chips and olive oil from Provence – PDO matured olives.
Ingredients
-
20
g
rice flour (or a gluten-free mixture: 60 g rice flour + 60 g cornflour)
-
30
g
of ground almonds
-
1/2
c. à café
gluten-free yeast
-
1/2
c. à café
baking bicarbonate
-
1/2
c. à café
of salt
-
1
c. à café
potato starch
-
80
g
brown sugar
-
60
g
white sugar
-
1
egg
-
80
ml
Provençal olive oil – ripened olives PDO
-
1
c. à café
vanilla extract
-
150
g
dark chocolate chips
-
30
g
slivered almonds
-
1
c. à soupe
honey
Tip
Choose a Provence olive oil – PDO ripened olives (ripe flavour) – for its aromas of black olives, candied fruit, woodland and/or toasted bread. Or the PDO olive oil from Aix-en-Provence – mature olives, the PDO olive oil from the Vallée des Baux-de-Provence – ripe olives, and the ‘ripe flavour’ olive oils from France.
Instructions
Preheat the oven to 175°C (fan oven if possible). Mix the dry ingredients in a mixing bowl, sifting in the flour, baking powder, bicarbonate of soda and salt. Set aside.
In another mixing bowl, whisk the egg with the sugars until the mixture turns slightly pale. Gradually drizzle in the Provence olive oil – PDO ripened olives – whilst whisking, then add the vanilla.
Pour the flour mixture into the bowl containing the liquid and mix with a spatula, taking care not to overwork the dough. Add the dark chocolate chips.
Using a large spoon, place balls of dough (weighing about 60 g each) onto a baking tray lined with baking paper. Space them 5 cm apart, as they will spread during baking.
Bake for 11 to 13 minutes (the edges should be golden brown, but the centre should still be soft).
Leave to rest on the baking tray for 15 minutes before transferring to a wire rack. The biscuits will harden as they cool, but will remain soft on the inside
Tip
Choose a Provence olive oil – PDO ripened olives (ripe flavour) – for its aromas of black olives, candied fruit, woodland and/or toasted bread. Or the PDO olive oil from Aix-en-Provence – mature olives, the PDO olive oil from the Vallée des Baux-de-Provence – ripe olives, and the ‘ripe flavour’ olive oils from France.
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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