Here is my recipe and method. Easy enough to follow. I took it from the Pippa Kendrick book – The Intolerant Gourmet. It is an excellent ‘free from’ cookbook and this is a lovely recipe for a basic biscuit. Pippa says you can add a variety of ingredients e.g. raisins, peanut butter etc. My children love ‘chocolate’ so I added a pack of Moo Free chocolate drops. Very delicious and you would never know they were dairy free.
I have made these cookies three times now and have found my greatest success came when I added some one heaped teaspoon of xanthan gum. It made them much less powdery and they held their form more like a ‘normal’ biscuit.
I also added a big ‘squirt’ of golden syrup, in the hope it might help with the texture, but I have to admit it was also for flavour. It obviously makes them much more sweet and indulgent.
125g Pure dairy free sunflower spread
75g soft light brown sugar
150g Doves Farm gluten free plain flour
75g Doves Farm gluten free self-raising flour
Preheat the oven to 170/325 or gas mark 3 and line two baking sheets. I used a silicone sheet(the one from Sophia’s kids baking set), as I always forget to buy baking parchment.
In a large bowl you need to cream together the margarine and sugar. Sift in the flours, add your extra ingredients (handfuls of raisins or chocolate chips or both!) and work the mixture until it is a clumpy dough, that you can mould and work with.
Pinch off small amounts to roll into balls and flatten them with your palms until they look like biscuits. Obviously to make it more fun you could use cookie cutters of any shape. Certainly engages the children and gives them a fun job.
They went into the oven for about twenty minutes. As soon as they looked golden and smelled like biscuits, I took them out of the oven and left them to cool on a rack. Minutes later the small people appeared! Once they were cool enough not to burn little mouths, I allowed them to dive in. The verdict was unanimous – best ones yet and far better than the shop bought biscuits.