Thank you Pippa Kendrick!
I will always remember cooking and baking with Mum as a child. Long before my food intolerance's we used to bake at home so that we could prevent my brother from having artificial colourings which made him hyperactive and badly behaved, sorry Dan :). Now use of artificial colourings has been largely stopped, I am cooking from scratch for a different reason, lactose intolerance and possible gluten intolerance.
These biscuits were incredibly easy to make and I couldn't resist adding my own favourite ingredients chocolate and nuts. I'm sure eventually with a lot of trial and much more error I could have adapted a "normal" recipe but Pippa Kendrick has taken away all the fuss and given us a fantastic recipe book without dairy, gluten and other allergens.
125g Pure sunflower spread
75g soft light brown sugar
150g gluten free plain flour
75g gluten free self raising flour
Preheat oven to 170 C
Line two baking sheets with baking parchment
Cream together the margarine and sugar, sift in the flour, add extra ingredients if you want them (I chose Montezuma's Very Dark chocolate and some Brazil nuts both chopped into large chunks)
Mix together until fully combined and knead into a dough with your hands
Pinch off small amounts and roll into balls, place on the tray space evenly apart and pat down with fork
Bake for 15-17 mins switching the trays between shelves after 7 mins and rotating 180 degrees, until lightly golden brown
Clearly I have re-written this recipe and for the best, most accurate recipe and many more please buy Pippa's book The Intolerant Gourmet available at www.lovelactosefreelife.co.uk