My youngest started at nursery a day a week which is great fun for the chef trying to cater for his and others allergies so that the kids do not feel different. Having given her some egg and dairy free recipes that do not taste awful, here is the next to wind its way to her for snack time when they may have a shop made digestive biscuit…
Makes approx. 24
4oz/100g wholewheat flour
4oz/100g medium oatmeal ( I ground porridge oats to a powder )
2oz/50g soft brown or caster sugar ( I used caster sugar as tried soft brown and found to sweet)
1teaspoon baking powder or ½ teaspoon of bicarbonate of soda
pinch of salt
4oz/100g butter ( I replaced with non dairy PURE)
1-2 tablespoons milk ( I used oat milk)
You will also need a lightly greased baking sheet and some cling film.
Pre-heat the oven to gas mark 4/350F/180C.
Mix together all of the dry ingredients and rub in the butter to a breadcrumb texture. Now add enough milk to create a moist pastry consistency. Refrigerate for 15 minutes to firm the mix.
This creates a reasonably delicate dough so it’s important to roll between the sheets of cling film with great care. When 3mm thick cut into 6-7cm discs re-rolling any trimmings.
Place the discs on a lightly greased baking sheet and bake in the pre-heated oven for 15-20 minutes, until lightly browned and firm to touch.
Needless to say the others of the family found them and they soon disappeared , along with the cheddar cheese!