Tuesday, July 31, 2012

Allergy free pillow biscuits recipe

Half of these are date and the other half are apricot, coconut and macadamia with a dollop of honey. Yum, yum, yum.

  • ⅔ cup half and half goat’s milk and plain goat’s cheese, beaten
  • 1 cup Nuttlex
  • 2½ cups Orgran all purpose flour, sifted 
  • ¼ tsp salt
  • ½ tsp cinnamon, nutmeg, vanilla essence or zest (choose according to filling flavour)

Mince/s made from your choice of:
  • Dried apricots
  • Dried peaches
  • Dried mango
  • Shredded coconut
  • Macadamias
  • Dates
  • Sultanas
  • Currants
  • Cranberries
  • Up to a ¼ cup honey or sugar (optional)
  • (You’ll only need about a cup’s worth of mince)

  • Cream the Nuttlex and half and half.
  • Sift over the flour then add the salt and flavouring.
  • With a wooden spoon blend until soft and but manageable dough has formed.
  • Form the dough into a ball and refrigerate for 30 minutes.
  • Meanwhile, create the fruit mince of your choice by blending the dried fruit in a food processor.
  • Cut the dough into 2 pieces and roll each piece into a fat cylinder.
  • Turn out onto a floured surface.
  • Roll each piece to a ½cm thick rectangle about 8cm wide. Shape if necessary.
  • Lay a line of mince 1cm thick down centre of each rectangle.
  • Fold the dough over the mince (like you do with sausage rolls) and press lightly to seal.
  • Once sealed cut away any jagged excess and press the seal into a smooth edge.

  • Line a baking tray with aluminium foil and lightly oil with an olive oil spray.
  • Cut the two biscuit rolls into pillow shaped biscuits and place them onto the tray.
  • Bake in a preheated 180°C oven for 25 minutes.
  • Cool on a wire rack.

  • If you haven’t got any dried fruits then a thick jam or marmalade might do the trick, although you will have to seal all sides of your biscuits properly to prevent leakage.
  • Processing dates is a violent business so be careful.
  • You can taste a little of the goat's cheese in the dough so combine the flavour with the filling or use a plain biscuit dough recipe instead.

No comments:

Post a Comment