Tuesday, July 10, 2012

Allergy free chocolate biscuits recipe

I'm not really a thinker today so warm cookie goodness was in order. I cracked out as many different cookie cutters as I could and left one for hand rolling. Bet you can spot it. Now you know why the fancy cookies look like that. Fancy is traditional when it comes to cookies.

  • 1 ½ cups Orgran all purpose flour
  • ¾ cup cocoa powder
  • 1 ¼ tsp baking powder
  • 1 pinch salt
  • ¾ cup Nuttlex
  • 1 ¼ cups caster sugar
  • 1 tsp Orgran No Egg whisked with 40mls water until thick

  • Preheat the oven to 190°C.
  • In a large bowl, combine the flour, cocoa, baking powder and salt.
  • In another bowl, beat the sugar and Nuttlex until light and fluffy and add the No Egg mixture
  • Blend until combined.
  • Gradually add the wet ingredients to the dry to form soft pliable dough.
  • Slowly add more flour if the dough is too sticky. Add a tbsp of water at a time if the dough is too dry.
  • Flatten the dough into a thick disc.
  • With a heavy rolling pin, roll the dough out on a floured surface and cut it into shapes with cookie cutters.
  • If the dough is sticking, add more flour to the work surface to prevent this.
  • Place the shapes onto a greased and foiled biscuit tray.
  • Bake 10-12 minutes.
  • Cool before adding icing or dusting with icing sugar.

  • The foil is metal so recycle it.

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