Spiced Nutty Choc Chip Biscuits

INGREDIENTS
2 cups GF flour (I prefer white wings)
1 tsp baking powder
1 Tbsp cocoa
1 tsp cinnamon
 ½ tsp xanthan gum
1 cup DF margarine
1 cup unrefined raw sugar
1 organic egg
2 tsp vanilla essence
1 cup chopped dark chocolate
½ cup chopped brazil nuts
Pinch salt

METHOD
Preheat oven to 180 degrees Celsius and line a baking tray with non-stick baking paper. Set aside.
Cream DF margarine and sugar together until pale with either a beater or whisk (whichever you prefer). Add egg and vanilla and mix in well.
Sift all dry ingredients into a separate bowl and add to wet ingredients slowly while mixing with a wooden spoon.  Then add chocolate chips and brazil nuts and mix. Ensure you do not over mix as this can overwork the xanthan gum.
Spoon small balls onto baking tray and flatten with the back side of a fork. Bake for 10-15 minutes and set aside to cool. Technically these will last for up to 3 days in a sealed container. Realistically if you have a family they’ll be lucky to last the day. Enjoy!