Post by kickingfrog on Feb 28, 2011 11:28:04 GMT
Dairy free, wheat free, gluten free and egg free ginger biscuits
This recipe 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 ….visit Susan's web site www.allergybaking.co.uk
Ginger biscuits
Ingredients
50 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
Method
Pre-heat oven to 220°C / 425°F / Gas 7.
Prepare a baking sheet.
Place the dry ingredients into a mixing bowl and mix together well.
Add the margarine and milk. Using a spoon mix the ingredients together until the margarine is evenly distributed and a soft wet dough is formed.
Put a dessertspoon of the mixture onto the baking tray and flatten out into a round thin shape.
Repeat until all the dough is used up.
Place in the centre of the oven and bake for 10 minutes. or until golden brown.
Leave to cool for 10 minutes and then carefully transfer the biscuits to a cooling tray until cold.
Place them in an airtight container until needed.
Susan Swann
www.allergybaking.co.uk
*************************
This recipe 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 ….visit Susan's web site www.allergybaking.co.uk
Ginger biscuits
Ingredients
50 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
Method
Pre-heat oven to 220°C / 425°F / Gas 7.
Prepare a baking sheet.
Place the dry ingredients into a mixing bowl and mix together well.
Add the margarine and milk. Using a spoon mix the ingredients together until the margarine is evenly distributed and a soft wet dough is formed.
Put a dessertspoon of the mixture onto the baking tray and flatten out into a round thin shape.
Repeat until all the dough is used up.
Place in the centre of the oven and bake for 10 minutes. or until golden brown.
Leave to cool for 10 minutes and then carefully transfer the biscuits to a cooling tray until cold.
Place them in an airtight container until needed.
Susan Swann
www.allergybaking.co.uk
*************************