These Biscuits are low FODMAP, cane sugar free, gluten free and low lactose.
Serves: 5 (2 biscuits per serve)
- 100 grams of dairy free & cane sugar free (if needed) Dark Chocolate
- 50 grams of Butter
- 1 tsp of Vanilla Extract
- 1/2 cup of Rice Malt Syrup
- 1 free range Egg
- 100 grams of GF flour
- 25 grams of White Rice Flour
- 25 grams of Tapioca Flour
- Sprinkle of Salt
- 1/35th tsp of Stevia Extract (optional)
Preheat oven to 160 degrees Celsius and line a cookie tray with baking paper. In a bowl over saucepan filled with simmering water, melt chocolate and butter together until combined. Remove the bowl from the heat and and stir through rice malt syrup and vanilla extract. Once the mixture has cooled slightly add the egg and whisk to combine. Then fold through all of the flours and stevia. Spoon mixture onto the cookie tray and flatten the mixture slightly. Bake for around 10 minutes. Allow the biscuits to cool slightly on the tray for around 5 minutes and then transfer to a wire rack to cool completely.