If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
A perfect little indulgence with a hot drink and the fire blazing!
250g Glutafin Gluten Free Select Multipurpose White Mix
50g dark chocolate*
75g white chocolate* (thick bar)
75g soft dark brown sugar
75g softened butter
1 lightly beaten egg
1 tbsp cocoa powder (sieved)
1 tsp bicarbonate of soda
2 tbsp Milk
A small amount of Flour Mix for dusting
* Refer to Coeliac UK directory
Baking parchment
1. Place dark and white chocolate in a freezer bag. Seal and bash to small chunks with a rolling pin. Set aside a quarter of the chunks for the topping.
2. Cream sugar and butter together with a wooden spoon until light and fluffy. Gradually beat in the egg and the Flour Mix and cocoa powder. Dissolve the bicarbonate of soda in the milk and stir into the creamed mix along with the chocolate chunks.
3. Pre-heat oven to 180°C/160°C Fan/350°F/Gas Mark 4
4. Bring mixture together by hand into a ball. Knead lightly on a work surface dusted with extra Flour Mix. Divide into 16 pieces and roll in the palms of the hand to make rounds.
5. Place rounds on a baking parchment allowing space in between each cookie. Flatten each lightly with the palm of the hand. Sprinkle with the reserved chocolate chunks. Bake until just firm to the touch. Leave to harden and crisp before transferring to a cooling tray.
250g Glutafin Gluten Free Select Multipurpose White Mix
50g dark chocolate*
75g white chocolate* (thick bar)
75g soft dark brown sugar
75g softened butter
1 lightly beaten egg
1 tbsp cocoa powder (sieved)
1 tsp bicarbonate of soda
2 tbsp Milk
A small amount of Flour Mix for dusting
* Refer to Coeliac UK directory
Baking parchment
1. Place dark and white chocolate in a freezer bag. Seal and bash to small chunks with a rolling pin. Set aside a quarter of the chunks for the topping.
2. Cream sugar and butter together with a wooden spoon until light and fluffy. Gradually beat in the egg and the Flour Mix and cocoa powder. Dissolve the bicarbonate of soda in the milk and stir into the creamed mix along with the chocolate chunks.
3. Pre-heat oven to 180°C/160°C Fan/350°F/Gas Mark 4
4. Bring mixture together by hand into a ball. Knead lightly on a work surface dusted with extra Flour Mix. Divide into 16 pieces and roll in the palms of the hand to make rounds.
5. Place rounds on a baking parchment allowing space in between each cookie. Flatten each lightly with the palm of the hand. Sprinkle with the reserved chocolate chunks. Bake until just firm to the touch. Leave to harden and crisp before transferring to a cooling tray.