 Ingredients
200g (7 oz) Margarine
75g (3 oz) Sugar
50g ( 2 oz ) Rice flour ( sifted)
50g ( 2 oz ) Tapioca flour ( sifted )
25g (1 oz ) Cocoa powder (sifted)
1/2 tsp Xanthan gum (available from Binn inn)
50g ( 2 oz ) Hubbards Thank Goodness Gluten free Cornflakes
50g ( 2 oz ) Cornflour ( sifted ) (NB. Edmonds Cornflour is gluten free)
Cream together margarine and sugar very well, add sifted flours, cocoa, xanthan gum and finally cornflakes, and mix well.
Put equal size spoonfuls on a baking tray and bake at 180 degrees for approx 15 - 20 mins in centre of oven.
When cooked place on cooling rack, and ice with chocolate icing when cold.
Thanks to Jean Garnier for this recipe
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