ABCakes

As soon as I started this blog, my brother said "You NEED to blog about your biscuits!".  Technically, they are a 'cookies' more than traditional 'biscuits', but I'll let that slide.  

I have found that the best type of gluten free flour to use for biscuits and cookies is rice flour.  It has a nice crumbly texture, something my brother absolutely loves.  He asked if 'normal' biscuits are made with rice flour, because these seemed just like how they are/should be, which is a great compliment!

So as a family, we were given 4 boxes of chocolates and then on New Years Eve (due to holding a party) we were given 2 more boxes.  I think anyone will agree, for a family of 4, that is an abundance of chocolates, so I thought, instead of buying chocolate for cookies, why don't I just take some of the chocolates we already had and make some more decadent cookies to bring in the Year?

Replacing the chocolate (or chocolate chips) in a standard cookie recipe - and of course the wheat flour for rice flour - for chopped up chocolate box chocolates, I made 4 different types of cookie: - Fudge & Truffle - Honeycomb & Praline  - Triple Chocolate & Soft Salted Caramel - Hard Caramel

All worked pretty well, although the hard caramel was rather chewy, but some people like that!  Needless to say, they were a hit, and there aren't any left in the kitchen now!

A slightly different take on "using up the leftovers" but a lot more delicious too!  So if you have any boxes of chocolates hanging around after Christmas, why not get creative too?!