Chocolate Raisin Biscuits Gluten Free Or Not Recipes

Steps:

• Preheat the oven to 190 degrees C (375 degrees F).
• Mix all dry ingredients in a large bowl. (Use a stand mixer if available.).
• Mix the oil, egg and sugars until pale and creamy looking. Add the vanilla and water.
• Pour the liquid ingredients into the dry ingredients and mix until thoroughly combined. If the chocolate chips fall out of the dough, add a little more water.
• Using two spoons, drop small walnut sized piles of the mixture onto Teflon or baking-paper-lined oven sheets, leaving about 4-5cm between each to allow spreading as they cook.
• Place, one tray at a time, in the middle of the oven and bake for 10-11 minutes until not quite golden brown. Be careful not to overcook, they are still tasty but crumbly.
• Cool on baking tray for a few minutes, then on racks until completely cool before transferring to an airtight container for storage. They keep well for a few days, otherwise store in the freezer.

Steps:

• In a bowl, cream butter and sugars. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture and mix well. Stir in cereal, raisins and coconut. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
• Whisk all of the flours, the cocoa powder, baking powder, salt and xanthan gum together in a medium bowl. Set aside.
• Put the butter and brown sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs and beat until blended. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine.
• Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking.
• Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.

Steps:

• Preheat the oven to 170 degrees Centigrade. Line biscuit trays with baking paper.
• Melt half of the chocolate and set aside to cool.
• Beat the butter and sugar until pale and creamy. Add the egg and beat well. Stir in the melted chocolate.
• Sift in the flour and baking powder. Stir gently to combine. Fold into the mix the remaining chopped chocolate and the shopped raisins.
• Refrigerate for 30 minutes or until firm.
• Roll tablespoonfuls of the mixture into balls and then place onto the trays. Flatten with the back of a metal spoon.
• Bake 15-20 minutes or until golden.
• Stand 5 minutes before transferring to a wire rack to cool.

Steps:

• Mix the flour, salt and sugar in a large mixing bowl. Add the butter and rub in with your fingers until it resembles fine breadcrumbs. Beat the egg and stir it into the dry ingredients with the vanilla extract, knead to make a smooth dough (you may need to add a tiny splash of milk if the mixture is too dry).
• Divide the dough into 2 and knead the raisins into one half. Wrap the 2 balls of dough in cling film and chill in the fridge for 15-20 minutes
• Preheat the oven to 180C/160C fan and line 2 baking trays with baking parchment. Roll out the 2 balls of dough onto a floured surface to 5mm thick and use a 5cm cookie cutter to cut out the biscuit shapes, lay the raisin biscuits on one tray and the vanilla biscuits on the other then chill for another 10 minutes.
• Bake for 15 minutes until lightly golden, swap the trays over half way through cooking. Cool on the trays then sprinkle with the icing sugar before serving.