Monday, 25 October 2010

cinnamon swirl biscuit - vegan and gluten free

100g Pure margarine or other dairy free

70g urid lentil flour

65g sugar

65g tapioca flour

65g ground almonds

½ tsp cinnamon


1 tsp cinnamon (or more to taste)

3 tsp sugar

Rub fat into flours, mix in sugar and half teaspoon of cinnamon.

Squidge together to make dough. Don’t worry about over-mixing, you wont make it tough.

Roll out dough. Sprinkle cinnamon and sugar onto dough and roll up into a sausage. Cut slices from this sausage, lay on baking sheet and press lightly with fingers until you get flattish cookie.

Bake for 10-12 minutes at 170C.

These cookies are crisp on the edges and chewy on the swirl. Vary the quantities and type of spice in the swirl to suit your taste.

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