It’s been 2 years since we developed this basic chocolate biscuit. Now we’ve lost count of how many times we’ve made it and the amount of photos and love we’ve received for this basic bikkie! It’s now time to share it again for those of you who haven’t caught it yet. It has a crunch and a little bit of chew, great on it’s own or used in a biscuit base for a cheesecake, slice etc. Enjoy x
Makes: 30 biscuits
Oven temperature: 180C (160C fan forced)
Cooking time: 10 to 15 minutes
Pan : 2 baking trays
1/2 cup The Sugar Breakup Dextrose
1/2 cup The Sugar Breakup Organic Golden Rice Malt Syrup
½ teaspoon bicarbonate of soda
1 tablespoon boiling water
1 ¾ cups plain flour, sifted
¼ cup cocoa
- Preheat oven to 180C (160C fan forced). Line 2 baking trays with non-stick baking paper.
- Place butter, dextrose, and golden rice malt syrup in a saucepan and stir over medium heat until well combined. Heat, stirring frequently, over medium heat until almost boiling then remove from the heat.
- Pour the butter mixture into a large bowl and allow to cool slightly.
- Dissolve the bicarbonate of soda in the boiling water then stir into the butter mixture.
- Sift in plain flour and cocoa, stir until well combined.
- Use a teaspoon to spoon the mixture onto the lined baking trays to form rounds about 3cm in diameter. You can pick them up and roll them in your hand if you want nicely round biscuits. Leave plenty of room for each to spread.
- Bake in preheated oven for 10-15 minutes or until starting to firm around the edges. Remove from oven and cool on the baking trays.
omg, I haven’t tried the actual cookie yet but the dough is amazing!! we added cacao nibs for texture. can’t wait
Weights for thermomix:
170g rice malt syrup
250g flour (I used whole meal spelt though)
I make these all the time thanks!
Thanks Erin, really appreciate the Thermie weights! Might have to whip up a batch tonight. Julia
Oh good glad you’re not upset! I make them so often I decided to finally weigh it :)
Ooh these were really yummy! The first batch I made seemed a bit dry so I threw in a banana next time I made them (which probably isn’t in the spirit of fructose free but I had doubled the batch so figured it would be pretty negligible) and they were more cake like. I also added in some cacao nibs for some crunch. They were delicious and great for school lunchboxes – thanks for sharing :)
I can’t get dextrose in the shops where I live, can I double the rice malt syrup?
Hi Rima, we haven’t tried this recipe with double golden rice malt syrup. It would need a bit more flour. Let us know how you go. Julia PS – if you are in Aus you can order dextrose & golden rice malt syrup directly from us straight to your door! Just go to our eStore :-)
Do you have a gluten free version of this cookie?
Dear Kylie, we don’t have a gluten free version at this stage. It’s something we will work on in the future. If you create a version, let us know. Regards The Sugar Breakup Team
Mine didn’t look anything like the picture but they are delicious! Hey remind me of subway cookies!
My pregnant tummy thanks you and I hate you for this Yummo receipe.
Andrea, that made us laugh!
These are delicious, thank you for the recipe :)
Hi Jess, So glad you like them!
no problems, very similar to the sweet poison RMS biscuits, will give them a try next treat baking day
I’m a huge fan of gingernuts so they are based on those swapping out the spices for cocoa. Enjoy!
umm when do you put in the cocoa?
Whoops! Cocoa is in now. Thanks! Julia