• 125g butter, chopped
• 250g good-quality gluten-free dark chocolate, roughly chopped
• 1 cup brown sugar
• 3 eggs, whisked
• 1 tsp vanilla extract
• 1½ cups gluten-free plain flour
• ½ cup unsweetened cocoa
• Extra 180g good-quality gluten-free dark chocolate, roughly chopped
• ½ cup roasted hazelnuts, roughly chopped
reheat oven to 180°C. Line 2 oven trays with baking paper. Put butter and dark chocolate in a small saucepan over a medium heat. Stir until melted and smooth. Transfer to a large bowl.
Add sugar, egg and vanilla to chocolate mixture and stir to combine. Sift flour and cocoa over mixture and stir until well combined. Add extra dark chocolate and hazelnut, then stir until combined.
Spoon tablespoons of mixture onto prepared trays, 5cm apart. Bake for 10-15 minutes or until tops of biscuits feel firm. Stand for 5 minutes on trays, then transfer to a wire rack. Serve or store in an airtight container for up to 5 days.
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