Recipe for allergy sufferers:

This recipe comes from Susan Swann who has written the book Cakes and Cookies for Children on Restricted Diets which came about because of her youngest daughter's multiple food allergies and food intolerance.

The book is full of recipes which are dairy free, gluten free, wheat free, corn free, egg free, sugar free, reduced sugar, yeast free or soya free. For example, this particular recipe is dairy free, gluten free, wheat free, corn free, egg free and yeast free.

If you would like to read more <click here> or visit Susan's web site www.allergybaking.co.uk

This recipe is dairy free and soya free.

Ingredients

125g (5oz) Plain flour
75g (3oz) dairy free margarine
50g (2oz) sugar
3 tablespoons of rice milk or goats milk
1 tablespoon cocoa powder or carob flour.
2 teaspoons baking powder
1/2 tsp vanilla essence

Method

• Pre-heat the oven to 220°C / 425°F / Gas 7.

• Prepare a baking sheet.

• Place the dry ingredients into a mixing bowl and mix together well.

• Add the margarine and milk. Using a spoon mix the ingredients together until the margarine is evenly distributed and a soft wet dough is formed.

• Put a dessertspoon of the mixture onto the baking tray and flatten out into a round thin shape.

• Repeat until all the mixture is used up.

• Place in the centre of the oven and bake for 10 minutes or until golden brown.

• Leave to cool for 10 minutes and then carefully transfer the biscuits to a cooling tray until cold.

• Place them in an airtight tin until needed.

Susan Swann
www.allergybaking.co.uk

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