Gluten-free Chocolate Biscuit

Chocolate biscuit made from rice powder instead of wheat flour. It is soft and tastes like shortbread. Like the plain biscuit, it can be stored in a freezer and bake later.

Ingredients
Butter　　　　　　75g
Powder sugar　　　50g
Rice powder　　　105g
Cocoa powder　　　20g
Egg yolk　　　　　1pc

How to cook
1. Leave butter in a room temperature. Sift powder sugar. Sift rice powder and cocoa powder together.
2. Whip butter and make like a cream. Add powder sugar, and then the egg yolk. Mix well.
3. Add rice powder and cocoa powder. Mix well until all the powder is gone.
4. Put on a food wrap. Make the dough like a stick using the food wrap. Cool in a fridge for one hour. You can store in a freezer to bake later.
5. Slice at 7mm thickness.
6. Bake for 15 minutes at 180C.