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
www.allergybaking.co.uk