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Chocolate Chunk Raspberry Biscuits Gluten Free
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 28 biscuits
  • 125 g butter, softened
  • ¾ cup firmly packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup gluten free plain flour
  • ¼ cup gluten free self raising flour
  • cup cocoa powder
  • ½ tsp bicarbonate of soda
  • 90 g dark chocolate, chopped roughly
  • 125 g frozen raspberries
  1. Preheat oven to 180°C and line 3 baking trays with baking paper.

  2. Using a stand mixer or electric mixer beat butter, sugar, egg and vanilla extract in a medium size bowl until combined.
  3. Add sifted floors, cocoa and bicarbonate of soda, in two batches, then stir in raspberries and chocolate.
  4. Place tablespoons of mixture 5cm apart onto the baking tray and flatten before cooking for 15 minutes or until the biscuit can be pushed gently without breaking.
  5. Leave biscuits to rest on baking trays for 5 minutes before transferring onto a wire rack to completely cool. Then eat!

Recipe Notes

Thanks to the Womens Weekly for the original recipe, which I adapted to be gluten free.