In an attempt to get at least some Christmas recipes on in time, I'll start with these. Recipe adapted from this months BBC Good Food Magazine (Mary Cadogan's orange and cardamom tree biscuits)
Milk, Egg and Soya free
200g/7oz plain flour
50g/2oz rice flour
140g/5oz dairy and soya free spread
100g/4oz icing sugar (plus extra to decorate)
3-4tsp milk substitute
Crushed seeds from 6 cardamom pods (or cinnamon or ginger if you prefer)
grated zest of an orange
Milk, Egg, Soya and Wheat free
150g/5oz wheat free white bread flour (or wheat free plain flour plus 1tsp xantham gum)
100g/4oz oat flour (for gluten free, just substitute with more of above flour)
140g/5oz dairy and soya free spread
100g/4oz icing sugar (plus extra to decorate)
3-4tsp milk substitute
Crushed seeds from 6 cardamom pods (or cinnamon or ginger if you prefer)
grated zest of an orange
To decorate, use clean rubber stamps.
Put flours in a bowl and rub in the spread (like making crumble).
Mix in the icing sugar and flavourings.
Pour in the milk substitute and bring mixture together using a blunt knife or spatula.
Kneed lightly until smooth and allow to rest in a cool place for 20 minutes.
Roll out to about 5mm thick cut out biscuit shapes and place on tray.
Gently press stamp onto biscuit and, if hanging, make a small hole at the top for string/ribbon.
Bake at 180ºC for 15 minutes.
Remove from oven and dust with icing sugar. Put back into oven for another 2 minutes to set the icing sugar. Remove from tray and cool on a wire rack.
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