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Snowy chocolate crescents

Ingredients

½ cup warm water (125ml)
1 cup maize corn flour (130g)
⅓ cup and 1tbs. & 1½tsp. rice flour (65g)
⅓ cup Orgran GFG (50g)
1 cup white caster sugar
½ cup softened salted butter
1 large egg
⅓ cup cocoa powder (30g)
1 tsp. vanilla essence
½ cup icing sugar (for coating)

Method

Preheat oven to 160ºC (320ºF)

1. In a medium-sized bowl, mix dry ingredients (except sugar) with a wire whisk and set aside.
2. In a separate bowl, cream the butter and sugar by hand or with an electric mixer on medium speed, until well mixed.
3. Add the egg and vanilla essence, beat until light and smooth, scraping down the sides to ensure all ingredients are mixed well.
4. Slowly stir in the dry mixture by hand or mixer on low speed, until a crumbly mixture is formed.
5. Shape a level tablespoon of dough into a 7cm (3½ inch) log and bend the log to form a crescent shape.
6. Repeat with remaining dough until finished.
7. Place crescents on ungreased baking sheets approx. 1 inch apart.
8. Bake for 10-15 minutes or until the outside is hard, but the centre remains soft. (Do not over bake).
9. Allow to cool on pan for 2-3 minutes.  
10. While still warm, roll crescents in icing sugar until evenly coated.

Comments

Gluten free Snowy Chocolate Crescents recipe

Serving Suggestions: Serve with jam or cream

Ingredient Substitution: Alternatively 245g (1 2/3 cup) of Orgran Self Raising Flour can replace Maize flour, Rice flour and Orgran GFG