CMPA, Recipe

Recipe // Dairy and Soya Free Iced Biscuits

dairy free and soya free biscuit recipeWhen H-Bear was initially diagnosed with Cow’s Milk Protein Allergy (CMPA) and a soya allergy at five(ish) months old, one of my first worries was “What on earth are we going to feed him?!” But as the months have gone by, it’s become much easier to find suitable recipes – or adapt the unsuitable!

Yesterday we decided to bake some biscuits. I’ve been wanting to try my hand at H-Bear friendly biscuits for a while… I’ve got the dairy and soya free Victoria Sandwich Cake down to an art now, and we bake it ALL the time, so attempting a different recipe that we can all enjoy is always a fun challenge!

I bought these cookie stamps from Tiger a year ago and we’ve never used them; I thought it was high time we created something tasty… and we’d run out of cake over the weekend, so what better activity to keep us busy on a Tuesday afternoon than baking?

This recipe is adapted from The Primrose Bakery Book (who, in turn, adapted it from the great Nigella), and the biscuits are delicious! The dough is also pretty hardy, so it’s still perfect even if it’s over-worked by little hands:

The Biscuits (Makes 20-30 depending on biscuit size)

Preheat the oven to 180°C
85g butter alternative (we use Flora Freedom)
100g golden caster sugar
1 large egg
1/2 tsp vanilla extract
230g plain flour (sifted) – some plain flour contains soya, so make sure you check the packet before you use
1/2 tsp baking powder
Pinch of salt

1. Cream the butter and sugar together in a bowl (I used our Kitchen Aid with paddle attachment).
2. Add the egg and vanilla essence, and mix well.
3. Gradually add the sifted flour, salt and baking powder, until you have a firm dough.
4. Roll out the dough on a floured surface and cut your shapes.

5. Place on your baking tray (lined with greaseproof paper), making sure you leave gaps between the biscuits.
6. Baking for 10-12 minutes, until the biscuits are a light golden brown.
7. Leave to cool.

The Icing

150g icing sugar
3 tbsp boiling water
3-4 drops of food colouring (or until desired colour)
Sprinkles!

1. Sift the icing sugar into a bowl.
2. Add 1 tbsp of water at a time and mix until desired consistency achieved.
3. Add food colouring.
4. Apply to biscuits and add sprinkles!


Yum! I’m really pleased with how these have turned out – as are the children! We’ll definitely be making them again!

Let me know if you try the recipe.

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dairy free and soya free biscuit recipe

Hannah

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