Allergy free treacle biscuits recipe

Ingredients

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

Method

• 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.