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Mix together the gluten free plain flour and brown sugar in a large bowl then rub in softened butter to get a bread crumb consistency.
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Add in Nutella (or other gluten free chocolate spread if preferred) to the gluten free flour mix, lightly warmed in microwave will make it easier to mix in, and combine together, this can take a bit of working in but will all evenly spread through eventually.
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Use your hands to bring the mix together, add a little milk and bring into a firm gluten free dough ball. Add flour if it is to wet, more milk if to dry but don't over add, just do it little by little. Roll up and cover in clingfilm, chill for at least an hour to firm up (or 10 mins in the freezer if you want to speed it up).
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Roll the gluten free dough out to around 3mm thickness and cut into rounds, I used a 2.5inch cookie cutter and got 28 biscuits from it. Work quick and chill between rolls as it goes soft and hard to handle very fast.
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Place your gluten free biscuit rounds on a baking tray lined with greaseproof paper, they do spread slightly to space at least an inch apart. Bake on gas mark 4/180c for 12-15 mins. They will be very soft when you remove from the oven, let them cool on the tray for a few mins before attempting to move to a cooling rack.
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Let the gluten free biscuits go completely cold then melt some milk chocolate, (I usually use Galaxy but you can find other gluten free chocolate on my chocolate and sweets blog) and dip the tops of the biscuits into the chocolate, use a fork to add some decoration dragging swirls on the top. Let them set then enjoy! Top tip from me - keep them in the fridge, they taste so much better!
I do also have another gluten free Nutella biscuit recipe which uses just 3 ingredients and great for another easy Nutella make!
