With food allergies appearing to be on the increase, I thought it was high time that I started to work on a few allergen free recipes. One of the ladies who attends my sugarcraft class is gluten intolerant, since I always provide cake or cookies to my sugarcraft class I felt really mean giving Holly shop bought gluten-free food. In addition my son’s best friend, Lisa has recently been diagnosed as lactose intolerant. Lisa regularly eats with us so I have had to radically rethink my menus.
Gluten free flour is readily available in most supermarkets these days as is lactose free milk and cheese. This recipe uses a vegetable oil based margarine and gluten-free self-raising flour. The resulting biscuit is crisp on the outside and soft inside.
Ingredients
- 100g vegetable oil based margarine
- 100g caster sugar
- 200g gluten-free self raising flour
- 1 tbs golden syrup
- 1 tsp vanilla extract
Method
- Preheat the oven to 190C / 170C fan or gas mark 5
- Put all the ingredients in a food mixer and mix to a smooth dough
- Form into 16 small balls.
- Flatten them with your hand and place on 2 baking trays, allowing room for spreading.
- Bake for 7-10 minutes or until pale gold in colour
- Allow to cool slightly on the tray before moving to a rack to cool completely.
Related articles
- Gluten-Free Halloween Treats {Pinterest} (momathonblog.typepad.com)
- How Does Milk Allergy Differ From Lactose Intolerance? (longandhappylife.wordpress.com)
- Lactose Intolerance – Genetic Factors (23andme.com)