Saturday, February 23, 2013

Allergy free treacle biscuits recipe

  • 125g Nuttlex
  • ½ cup caster sugar
  • 1 tbsp treacle
  • 1 tbsp goat’s milk
  • 1 tsp bicarb soda
  • 1½ cups Orgran all purpose flour

  • Preheat the oven to 180°C.
  • Line a large baking tray with aluminium foil and spray the foil lightly with olive oil spray.
  • In a large bowl, beat the Nuttlex and sugar until light and fluffy.
  • Place the treacle and goat’s milk in a small saucepan and heat until hot and the treacle has dissolved.
  • Stir in the bicarb soda.
  • Add goat’s milk mixture to Nuttlex mixture and stir until well combined.
  • Sift the flour over batter and stir until well combined.
  • Roll 1 tablespoon of mixture at a time into balls.
  • Place the balls onto the prepared baking trays, allowing a little room for spreading.
  • Gently press the biscuits with a fork.
  • Bake the biscuits for 12-15 minutes or until they are golden.
  • Stand on the trays for 3 minutes.
  • Transfer the biscuits to a wire rack to cool completely.
  • Store in an airtight container at room temperature.

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