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Dairy free
Gluten free
Suitable for vegetarians and vegans
Egg free |
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Number of servings: 14
Preparation time: 10 minutes
Cooking time: 15 minutes |
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STANDARD MIX
125g Pure spread
50g caster sugar
150g gluten free or rice flour
COCONUT
1 standard mixture
50g desiccated coconut
Apricot
1 standard mixture
12 dried apricots, chopped
GINGER
1 standard mixture
2tsp ground ginger
2tbsp glace ginger, chopped
BLUEBERRY
1 standard mixture
75g dried blueberries
DOUBLE CHOCOLATE
100g Pure spread
50g caster sugar
100g gluten free or rice flour
15g cocoa powder
50g chopped dark chocolate (dairy free)
LEMON
1 standard mixture
1 tbsp lemon rind |
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1. Preheat oven to 180°C/gas mark 4. Grease a baking sheet with Pure spread.
2. Cream Pure spread and sugar until pale and fluffy. Gradually stir in the sieved flour and other ingredients and using you hands gather the mixture into a soft dough.
3. Roll small balls of mixture and place well apart on the baking sheet.
4. Dip a fork in cold water and flatten each ball to leave a pattern.
5. Bake for 12 minutes until a pale golden colour. Cool for 2-5 minutes then remove from the tray. Place biscuits on a wire rack until cool and firm. Store the biscuits in an airtight container or home freeze on the day of baking.
Cook's tip: Use Pure spread straight from the fridge.
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