for allergy sufferers:
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.
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, egg free,
soya free and yeast free.
for Cranberry Crispy Biscuits
(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.
75g (3oz) icing sugar
½ - 1 tbsp Warm water
to make Cranberry Crispy Biscuits
heat the oven 200°C / 400°F / gas 6.
together icing sugar and dairy-free spread until light
the flours into the creamed mixture.
the milk and vanilla essence and knead to form a soft
with cling film and place in fridge for 30 mins.
dough on surface dusted with a little icing sugar,
to no less than ½ cm (¼ inch) depth.
into biscuits using your chosen biscuit cutter.
on a lightly greased baking tray and bake for 8 -
10 mins, or until lightly golden at the edge.
make icing, sieve icing sugar into bowl and gradually
add warm water until icing is thick enough to coat
the back of a spoon.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT