talkhealth Blog

Ingredients

2 egg yolks

160 g of gluten-free plain flour

120 g margarine

180 g of golden castor sugar

2 heaped dessert spoons of gluten-free cocoa powder

90 g of plain chocolate – gluten-free

30 g of low-fat mascarpone

Method

Cream together the margarine and sugar.

Add egg slowly and beat (if mix starts to curdle add some flour.)

Sieve dry ingredients and add slowly to the biscuit batter, this should be slightly dry to allow shaping.

For filling – melt chocolate and add mascarpone to it to make a stiff mix – stick biscuits together with cream filling.

Use gluten-free flour containing rice flour as this gives the biscuits a nice crunchy texture. Eat one as a treat – you can freeze them if you wish!

+1390

  

Julie

I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My specialty is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and complex food intolerances. I also have experience in dietetic treatment of people who have bariatric surgery and weight management.