For the biscuits
1 1/4 cups (175 g) all purpose gluten free flour (see Notes), plus more for sprinkling
1/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch (see Notes)
3/4 cup + 2 tablespoons (130 g) sweet white sorghum flour (see Notes)
1/4 cup + 1 tablespoon (45 g) teff flour
3 tablespoons + 1 teaspoon (20 g) milk powder (see Notes)
1/4 teaspoon kosher salt
1/2 cup (109 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter, at room temperature
2 tablespoons (42 g) Lyle’s golden syrup (see Notes)
1/2 cup (4 fluid ounces) milk, at room temperature
For the chocolate glaze
12 ounces milk chocolate, chopped
3 tablespoons (42 g) virgin coconut oil
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour blend, xanthan gum, cornstarch, sorghum flour, teff flour, milk powder, and salt, and whisk to combine well. Add the brown sugar and mix, breaking up any lumps in the sugar. Create a well in the center of the dry ingredients and add the butter, syrup, and milk, mixing to combine after each addition. The dough will be thick and somewhat sticky. If necessary, flour your hands lightly and knead the dough together at the end to form a cohesive disk.
Place the dough on a lightly floured flat surface covered with a piece of parchment paper. Sprinkling lightly with flour as necessary to prevent sticking, roll out the dough about 3/8-inch thick (just slightly thicker than 1/4-inch). Cut out rounds with a floured 2 1/2-inch round cookie cutter. Transfer the rounds to the prepared baking sheet by removing the dough surrounding the shapes, then peeling the paper away from the shapes and lifting them carefully onto the baking sheet. Place the rounds about 1-inch apart from one another. Using a toothpick, prick small holes randomly over the surface of each round. Gather and reroll scraps to cut out more rounds until you’ve used up all the dough.
Place the baking sheets, one at a time, in the center of the preheated oven and bake until the biscuits are lightly golden brown on the edges and dry to the touch (about 10 minutes). Remove from the oven and allow to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
While the biscuits are cooling, prepare the glaze. Place the chopped chocolate and coconut oil in a small, heat-safe bowl and melt either in the microwave at 60% power in 45-second bursts, stirring in between, or in a double boiler until melted and smooth. Allow the glaze mixture to cool slightly until it has begun to thicken a bit. Dip the bottoms of each cookie in the glaze, and then place chocolate side up on a piece of parchment or waxed paper. Alternatively, spoon the chocolate glaze on the top of the cooled cookies. Allow the chocolate to set briefly, then drag the tines of a fork in a wiggly pattern through the chocolate coating. Allow the cookies to sit at room temperature until the chocolate is set.
Adapted from the book Gluten-Free Classic Snacks: 100 Recipes for the Brand Name Treats You Love, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2015