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
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!