Recipe
for allergy sufferers:
 This
recipe for Chewy Sultana Cookies 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, gluten free, wheat free, egg free
and soya free
Ingredients
for Chewy Sultana Cookies
100g
(4oz) rice flakes
100g (4oz) dairy free margarine
75g (3oz) brown sugar
1 tbsp golden syrup
75g (3oz) sultanas
50g (2oz) ground almonds
25g (1oz) rice flour
25g (1oz) potato flour
50g (2oz) tapioca flour
½ tsp xanthan gum
How
to make Chewy Sultana Cookies
- Preheat
your oven to 180°C / 350°F / Gas 4
- Melt
the butter or margarine, sugar and syrup over a low
heat.
- Add
in the dry ingredients and mix well.
- Line
a flat baking tray with parchment or greaseproof paper.
- Take
about 1 tablespoon of dough and form into a ball in
your hands, then flatten roughly and place on the
baking tray.
- Makes
about 15 gluten free cookies
Susan
Swann
www.allergybaking.co.uk
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