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.

Ingredients

• 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

Method

• 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.

Note

• The foil is metal so recycle it.