Baking dairy free biscuits is easier than you think with some smart ingredient swaps. Try these three quick and easy recipes that all the family are bound to enjoy.
Classic dairy free chocolate chip cookies
- 100g dairy free margarine
- 85g soft brown sugar
- 2 tbsp maple syrup *
- 170g self-raising flour
- 100g dairy free chocolate * (chopped)
- 2 tsp dairy free milk
- Optional: 50g chopped nuts and/or 50g raisins *
Pre heat the oven to 170C and grease a baking tray with dairy free margarine.
Cream the margarine and sugar together in a bowl before stirring in the syrup.
Slowly add the flour to create a sticky mixture. Add in the chocolate and the milk, and combine. If you are using nuts and/or dried fruit, add them now too.
Spoon equal sized blobs of the mixture on the baking tray leaving space between each one. Bake in the oven for 8-10 minutes so the cookies are golden but still soft.
Leave them on the tray for a few minutes then transfer to a wire rack to cool completely.
Dairy free biscotti
- 100g plain flour
- 30g quality cocoa powder *
- 90g caster sugar
- 50g dark chocolate * (at least 70%)
- 50g shelled pistachios *
- 20g dried cranberries *
- ½ tsp baking powder
- 2 medium eggs
- ½ tsp vanilla extract
Heat the oven 180ºC/gas 4 and line a large baking tray.
Roughly chop the chocolate, pistachios and cranberries.
Add the flour, cocoa, sugar, half of the chocolate, and baking powder into a food processor. Pulse until the mixture looks like crumbs.
Beat the eggs with the vanilla and add to the food processor mixture. Pulse it until the dough comes together.
Tip the mixture out onto a floured surface and add the nuts and berries to it. Work the dough into a ball with the nuts and cranberries evenly distributed.
Divide the dough into 2 pieces and shape each piece into a log in the size of biscotti biscuits. Put the logs on the baking trays and bake for 25 minutes until just hard on the outside. Remove from the oven and allow to cool.
Now slice your logs diagonally into 1.5cm-thick slices to create the biscotti. Use a very sharp or serrated knife. Put the slices back on the baking sheets and bake for 15 to 20 minutes. Remove from the oven.
Melt the remaining chocolate in a bain marie and drizzle it over the cooled biscotti.
Peanut butter cookies
- 260g nut butter of your choice *
- 200g sugar
- 1 egg
Preheat the oven to 250˚C, and line a tray with baking paper.
Add all the ingredients to one bowl and mix well before rolling the dough into small balls. Place the balls on your baking tray with at least 2 inches between them. Press down lightly with the back of a fork.
Bake for 10 to 15 minutes. Remove from the oven and allow to cool.
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