Recipe for allergy sufferers:

This recipe for Cranberry Crispy 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, wheat free, gluten free, egg free, soya free and yeast free.

Ingredients for Cranberry Crispy Biscuits

50g (2oz) icing sugar, seived
50g (2oz) dairy free spread
75g (3ozs) rice flour
50g (2ozs) potato flour
25g (1oz) tapioca flour
2 tbsp rice milk
1 tsp vanilla essence
50g (2oz) cranberries chopped into small pieces.

To decorate:
75g (3oz) icing sugar
½ - 1 tbsp Warm water

How to make Cranberry Crispy Biscuits

• Pre heat the oven 200°C / 400°F / gas 6.

• Cream together icing sugar and dairy-free spread until light and fluffy.

• Sieve the flours into the creamed mixture.

• Add the milk and vanilla essence and knead to form a soft dough.

• Cover with cling film and place in fridge for 30 mins.

• Roll-out dough on surface dusted with a little icing sugar, to no less than ½ cm (¼ inch) depth.

• Cut into biscuits using your chosen biscuit cutter.

• Place on a lightly greased baking tray and bake for 8 - 10 mins, or until lightly golden at the edge.

• To make icing, sieve icing sugar into bowl and gradually add warm water until icing is thick enough to coat the back of a spoon.

• Decorate as you wish.
  

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