for allergy sufferers:
recipe comes from Susan Swann who has written the book
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
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.
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
recipe is dairy free, wheat free, gluten free and egg
(7oz) gluten free and dairy free biscuits
125g (4oz) soft brown sugar
125g (4oz) Dairy free margarine
3 tbsp cocoa or carob powder
50g (2oz) raisins
50 mls (2 fl oz) dairy free milk
50g (2oz) potato or Soya flour
an 18 cm (7") round sponge tin with foil.
and crush the biscuits to fine crumbs.
the margarine and sugar in a saucepan over a low heat.
When the margarine has melted remove the saucepan
from the heat.
the flour, dairy free milk, raisins and cocoa or carob
powder and mix together.
the biscuit to the saucepan and mix until the biscuit
is evenly coated.
the mixture into the cake tin and, using the back
of a wooden spoon, press the mixture to fit the tin.
in the fridge until it is set - usually about 30 minutes.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT