Choc Ripple Biscuits


Makes 18-24 depending on size you make
Or you can double the quantity


  1. Prepare lined baking tray and pre-heat oven to 175C.
  2. Combine Chix Mix and cocoa in a bowl.
  3. Melt together butter (or veg spread/oil) and rice malt syrup in a small bowl.
  4. Combine water and bicarbonate of soda separately, then add this to the butter mixture.
  5. Add liquid mixture to dry ingredients and mix well.
  6. Drop or roll teaspoons size balls of mixture onto tray. Press slightly with two fingers or a fork.
  7. Bake for 7-10mins. Lightly press biscuit down again if you would like a thinner biscuit.
  8. Remove from oven and allow to cool for a few minutes before transferring.


For an even crunchier choc ripple biscuit, turn oven off completely and leave biscuits in oven for a further 5-10 minutes. Remove when you are satisfied with the texture.

These gluten free replicas are perfect to use for your very own gluten free chocolate ripple cake or slice.