Thursday, January 24, 2013

Allergy free currant biscuits (Easter biscuits) recipe

Really, really yummy.

  • 3 cups plain flour
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 225g Nuttlex
  • 1 cup caster sugar
  • 2 tsps Orgran No Egg whisked with 80mls water until thick
  • ¾ cup currants
  • 2 tbsps lemon juice
  • 2 tbsps caster sugar, to sprinkle

  • Sift the flour, salt and spices into a bowl.
  • In a separate bowl, beat the Nuttlex, lemon juice and sugar with electric beaters until fluffy.
  • Slowly add the No Egg mixture, beating until smooth.
  • In two batches, fold the flour mixture and currants into the Nuttlex mixture.
  • Bring the mixture into dough, using your hands if necessary.
  • Shape the biscuit dough into a disc.
  • Wrap in cling wrap and chill in the refrigerator for at least 2 hours.
  • Line 2 baking trays with aluminium foil.
  • Grease with olive oil spray.
  • Place tablespoons of biscuit mixture on the trays, leaving room for expansive.
  • Using a fork, press the tops of each biscuit so they flatten slightly.
  • Chill for a further 15 minutes.
  • Preheat the oven to 180°C.
  • Sprinkle the biscuits with extra caster sugar.
  • Bake for 15 minutes, rotating trays halfway through baking, until firm to touch but still pale.
  • Cool on baking trays for 5 minutes.
  • Transfer the biscuits to a rack to cool completely.
  • Store in an airtight container for 3-4 days.

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