Half a gluten-free chocolate royal biscuit sits in front of a fine ceramic grey mug. Behind the mug is a grey plate with more choc-royals waiting to be served.
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A crispy biscuit base, topped with jam and soft marshmallow dipped in melted chocolate – there’s so much to love about these gluten-free choc royals.

Choc Royals

Recipe Cara Boatswain | Photographer Brandee Meier
Prep Time 15 minutes
Cook Time 15 minutes
Course Baked Goods
Servings 16


  • 60 g dairy-free-margarine
  • 90 g caster sugar
  • 1 egg
  • 1 cup gluten-free self-raising flour
  • 1/3 cup gluten-free plain flour
  • 1 teaspoon vanilla extract


  • ¼ cup strawberry jam
  • 16 large gluten-free marshmallows halved


  • 150 g gluten-free dark chocolate


  • Preheat oven to 180°C and line two baking trays with baking paper.
  • Place margarine and sugar in a mixing bowl and beat with an electric mixer until light and creamy.
  • Add remaining biscuit ingredients and beat until combined, then use your hands to work into a dough. Form a ball and cover with plastic wrap. Refrigerate for 30 minutes.
  • Roll heaped tablespoons of biscuit batter in your hands to form a ball. Place on lined baking trays and press down gently with your fingers to flatten.
  • Bake for 15 minutes or until just golden. Remove from oven and cool on tray for 5 minutes before transferring to a wire rack to cool.
  • Spread jam over the cooling biscuits, then place a marshmallow half on top.
  • Melt chocolate in the microwave. Drizzle over marshmallow and biscuit until fully coated. Place on wire rack until chocolate has set.
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