What You Need

• A baking tray
• Parchment paper
• Microwave-safe bowl or small pan
• Mixing bowl
• Tablespoon for scooping

Keep space between each scoop of batter as they will spread slightly while baking.

Bake The Tablets

1. Preheat the oven to 165°C.
2. Line a baking tray with parchment paper.
3. In a microwave-safe bowl, melt the butter and dark chocolate together in 30-second bursts, stirring between each one until smooth. You can also melt them gently in a pan, then remove from the heat.
4. Add warm milk and vanilla to the chocolate butter mixture and stir gently until fully combined. Warm milk helps keep the mixture soft and fudgy.
5. Mix in the icing sugar until fully dissolved - this helps create the shiny crinkle top.
6. In a separate bowl, sift together the gluten free flour, cocoa powder, cornstarch, baking powder and salt.
7. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix or the texture may become cakey.
8. The batter should be sticky and soft.
9. Use a tablespoon to scoop the batter onto the parchment, leaving space between each one.
10. Bake for 10–12 minutes or until the tops are shiny.
11. Allow them to cool - if you can wait that long.
12. Store in an airtight container for up to 4 days.