Recipe for allergy sufferers:

This recipe for Chocolate and Vanilla Swirl Shortbread Biscuits 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 Chocolate and Vanilla Swirl Shortbread Biscuits

Vanilla Shortbread:
50g (2oz) rice flour
50g (2oz) potato flour
25g (1oz) tapioca
¼ tsp xanthan gum
1/2 tsp salt
50g (2oz) caster sugar
125g (4½oz) dairy free margarine
1 tsp vanilla essence

Chocolate Shortbread:
50g (2oz) rice flour
50g (2oz) potato flour
25g (1oz) tapioca
¼ tsp xanthan gum
1/2 tsp salt
50g (2oz) caster sugar
125g (4½oz) dairy free margarine
25g (1oz) gluten free cocoa powder

Filling:
100g (4oz) dark chocolate buttons or bar cut into tiny pieces

How to make Chocolate and Vanilla Swirl Shortbread Biscuits

• Make both lots of shortbread as follows

• Preheat the oven to 180°C / 350°F / Gas 4.

• Sift together the flour salt and sugar (plus cocoa if making the chocolate shortbread or vanilla essence if making the vanilla shortbread).

• Rub in the margarine until the mixture combines, using your fingertips.

• When the mixture is combined, knead lightly for 1 minute and place both the shortbread dough in the fridge for 30 minutes.

• Roll out each of the dough's on greaseproof paper to make similar sized rectangles, about 1cm thick.

• Place the chocolate shortbread on the greaseproof and sprinkle on the chocolate pieces (or chocolate drops).

• Place the vanilla shortbread on top.

• Carefully roll up the shortbread, like a Swiss roll, as tightly as possible until it's about a 8cm diameter sausage about 22cm long.

• Pinch each end of the shortbread to make sure the chocolate is contained.

• Line a baking tray with greaseproof paper. Using a very sharp knife, cut 1cm thick slices and place the biscuits on the baking tray, with even spacing.

• Cook for 15 - 20 mins or until the biscuits turn golden. Gluten free biscuits do not always turn golden brown so don't leave them in longer that 25 mins.

• Take the biscuits out and leave to cool.

These biscuits keep well but they don't last long once the children get their hands on them.

Susan Swann
www.allergybaking.co.uk

To order your copy of Cakes and Cookies for Children on Restricted Diets THE BOOK IS CURRENTLY OUT OF PRINT