durrakakor

These biscuits are the perfect choice for a luxurious fika or whenever you just want to treat yourself to something really good. With their rich chocolate flavour, they offer a fantastic gluten-free option for all chocolate lovers. In this recipe we've used a mix of dark muscovado sugar and coconut sugar, but you can easily adapt it to your own taste by using whichever type of sugar you prefer.

Ingredients:

• 100 grams butter
• 50 grams dark muscovado sugar
• 50 grams coconut sugar
• 1 krm vanilla powder
• 1 large egg, cold straight from the fridge
• 200 grams da Carla organic durramjöl
• 1 teaspoon da Carla organic tapiokamjöl
• ½ teaspoon baking powder
• ½ teaspoon salt
• about 100 grams dark chocolate, roughly chopped
• Flaky salt for topping (optional)

Here's how

• Start by browning the butter in a saucepan. Once it's nicely browned, stir well and then let it cool while you weigh out the flour and prepare the other ingredients.
• In a bowl, mix the sugar and vanilla powder. Once the butter has cooled, pour it over the sugar mixture and stir until everything is well combined. Make sure the butter-sugar mixture is cool enough so the egg doesn't coagulate when you add it. Then gently stir in the egg.
• In another bowl, mix durramjöl, tapiokamjöl, baking powder and salt. Stir the flour mixture into the egg mixture to form a soft dough.
• Mix in the chocolate pieces. Shape the dough into 8-10 balls and flatten them a little so they get a nice shape. Sprinkle a little flaky salt over the biscuits for an extra touch if you like. Place them on baking paper, a few centimetres apart, and put in the fridge for an hour, or until firm.
• When it's time to bake, preheat the oven to 175 °C.
• Bake in the middle of the oven for 15-20 minutes. The time may vary depending on the oven, so start checking the biscuits after 15 minutes already.
• Store the biscuits in the fridge