Mocha Biscuits recipe

These versatile coffee and chocolate flavoured biscuits are divine with a cup of tea or coffee mid-afternoon before tea. They're also gluten free, making them perfect for anyone with a gluten intolerance. To make them into simple chocolate biscuits, simply leave out the coffee.

Ingredients:

• 165g rice flour
• 115g butter
• 50g caster sugar
• 65g brown sugar
• 2 tbsp. cocoa powder
• 1 tsp. baking powder
• 2 tsp. instant coffee
• 1 tsp. vanilla extract
• 1 egg
• 100g dark chocolate drops
• 100g white chocolate drops

Method of Preparation:

1. Preheat the oven to 180C and line some baking trays.

2. Cream together the butter, caster sugar and brown sugar until light and fluffy.

3. Beat in the egg and add the vanilla.

4. Sift in the rice flour, cocoa powder, baking powder and coffee.

5. Fold in the dark and white chocolate drops.

6. Drop the mixture by tablespoons onto the baking trays, leaving 5cm between each spoonful.

7. Bake for 12 minutes and then allow to cool before removing from the trays.

You could use coffee essence or coffee liquor in place of the instant coffee in this recipe, it's entirely up to you. This recipe makes 20 biscuits.

Author: Laura Young

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