175g salted butter , softened
70 g brown sugar (light or normal, not dark)
70 g white sugar
2 egg yolks , at room temperature
2 tsp vanilla extract/essence
0.5 tsp baking powder
80 g rice flour
225 g flour, plain/all purpose
100g dark chocolate, chopped into small pieces
Place butter, salt and both sugars in a bowl. Beat on speed 5 for 1 minute until it’s soft, creamy and fluffy.
Add yolks and vanilla – beat for 1 minute until well incorporated.
Add baking powder, rice flour and half the plain flour. Beat until you can’t see flour anymore, then add remaining flour and beat again until incorporated.
Use a wooden spoon to stir chocolate through.
Tip out onto a work surface then press together into a 20cm log. Wrap in cling wrap or paper, twisting to seal the ends.
Refrigerate 1.5 – 2 hours
Preheat oven to 180°C
Line 2 trays with baking paper.
Remove from fridge, unwrap.
Use a serrated knife to slice into 1cm discs.
Saw carefully through choc chunks.
If it falls apart on edges, just press it back together, no big deal.
Place 10 on each tray, they don’t spread very much.
Bake 20 minutes (swap the trays around after 10 mins) until surface is light golden and edges are a bit more golden.
Remove from oven and cool completely on racks – this makes them crunchy.
