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Chocolate Biscuits Recipe
Dairy, Soya, Egg, Wheat/Gluten & Nut Free
If you’ve seen some of my recent posts then you will know that I am now the official food blogger for the Cow’s Milk Protein Allergy Support Charity. CMPA Support are a wonderful charity; their aims are to raise awareness of the allergy at all levels, so that future generations of CMPA babies (& their families) shouldn’t have to suffer; and to provide information, support and practical advice to parents/carers at whichever stage of the CMPA journey they are on. You can find CMPA Support on Facebook and join one of their many Facebook support groups. I publish one food related blog post per week on behalf of CMPA Support and I am very excited to be a part of such an amazing charity.
I have made some delicious biscuits recently but this week I wanted to try making chocolate biscuits, something I haven’t made before. They turned out really yummy, it’s best to roll the dough mixture out quite thin for these biscuits, as they taste nicer when thinner (in my opinion). You can cut them into any shape you wish, using a cookie cutter. I decorated mine using blue icing sugar and pink edible glitter, I was thinking of a baby shower theme as my best friend is pregnant at the moment and she hasn’t found out the sex of the baby. It’s so exciting not knowing, I didn’t find out the sex when I was pregnant with my son and it’s the best surprise ever!! You can decorate these chocolate biscuits in any style you like to fit in with your party theme or get the kids involved, my son decorated the remaining biscuits using glitter icing pens and he absolutely loved making a mess and then eating them.
- 1 teaspoon olive oil
- 75g dairy & Soya free spread (I used Vitalite)
- 25g icing sugar
- 120g rice flour
- 1 tablespoon cocoa powder
- Put the dairy & soya free spread into a large mixing bowl and stir to loosen up the spread. Sift the icing sugar in and stir until the mixture is smooth.
- Sift the flour and cocoa powder on top of the mixture and then stir it in. Use your hands to press the mixture into a ball.
- Cover the bowl in cling film and place it in the fridge for 30 minutes, meanwhile heat the oven to Gas mark 4.
- Dust a rolling pin and a clean work surface with extra rice flour. Roll out the dough quite thin and using a shape cutter, cut out your shapes. Then squeeze the scraps into a ball and roll it out. Cut out more shapes, until all of the dough is used.
- Cover a baking tray with parchment paper and spread over the teaspoon of olive oil. Place the shapes onto the baking tray and bake in the oven for 10-12 minutes.
- Place biscuits onto a wire rack to cool, once cooled you can decorate as you wish.
- I use Doves Farm rice flour (link below).
- I use raw organic cacao powder (link below).
- You can use any icing sugar to decorate these chocolate biscuits, there is a link below to glitter icing pens.
- These biscuits taste nicer when they are quite thin, I made some thick and some thin and I prefer the thinner ones.
- The amount of biscuits this recipe makes will depend on the size of your cookie cutter.
Hand these allergy cards to the chef in restaurants so they can make sure your meal is allergy free.
Our monthly newsletter includes dairy and soya free recipes!
Disclaimer: This post contains affiliate links, by using these links at no extra cost to you, I may receive a small fee which will help with the running cost of Living With Cow’s Milk Protein Allergy Blog. These affiliate links are not associated with or endorsed by CMPA Support Charity in any way.