Tuesday, May 19, 2009

Hazelnut Crispy Biscuits

Ingredients for Hazelnut Crispy Biscuits
50g (2oz) icing sugar
50g (2oz) dairy free spread
75g (3ozs) rice flour
50g (2ozs) potato flour
25g (1oz) tapioca flour
2 tbsp rice milk
1 tsp vanilla essence
50g (2oz) chopped hazelnuts

To decorate:
75g (3oz) icing sugar
½ - 1 tbsp Warm water

How to make Hazelnut Crispy Biscuits
* Cream together icing sugar and dairy-free spread until light and fluffy.
* Sieve the flours into the creamed mixture.
* Add the milk and vanilla essence and knead to form a soft dough.
* Cover with cling film and place in fridge for 30 mins.
* Roll-out dough on surface dusted with a little icing sugar, to no less than ½ cm (¼ inch) depth.
* Cut into your chosen biscuit cutter.
* Place on a lightly greased baking tray and bake for 8 - 10 mins, or until lightly golden at the edge.
* To make icing, sieve icing sugar into bowl and gradually add warm water until icing is thick enough to coat the back of a spoon.
* Decorate as you wish.

Susan Swann


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Hazelnut Crispy Biscuits

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