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.

Ingredients

• 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)

Method

• 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.

Note

• 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.