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
g (2 oz) tapioca flour
50 g (2 oz) sago flour
75 g (3 oz) dairy free margarine
25 g (1 oz) caster sugar
2 tbsps dairy free milk
2 tsps gluten free baking powder
1/2 tsp ground ginger
oven to 220°C / 425°F / Gas 7.
the dry ingredients into a mixing bowl and mix together
the margarine and milk. Using a spoon mix the ingredients
together until the margarine is evenly distributed
and a soft wet dough is formed.
a dessertspoon of the mixture onto the baking tray
and flatten out into a round thin shape.
until all the dough is used up.
in the centre of the oven and bake for 10 minutes.
or until golden brown.
to cool for 10 minutes and then carefully transfer
the biscuits to a cooling tray until cold.
them in an airtight container until needed.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT