150g Rice Flour
100g Soft Brown Sugar
50g dairy free low-fat margarine
125g pot of dark chocolate soya dessert (made from hulled soya beans)*
2 teaspoons cocoa powder (ensure gluten + Wheat free)
1 tsp of gluten-free baking powder
Weigh all ingredients into a mixing bowl and mix using a hand mixer till the batter is smooth.
Draw heart shapes onto grease-proof paper and shape mixture, makes about 12 biscuits.
Cook for 5 minutes gas mark 170, then add one crystallised violet decoration to each biscuit, cook for further 10 minutes at the same temperature.
Cool and sprinkle with icing sugar
These biscuits are suitable for wheat free, gluten-free, egg free, dairy free.
Suitable for LOFFLEX when chocolate has been introduced with no problems and Low FODMAP – nb contains soya products check for other FODMAP ingredients and use products made from hulled soya beans – do not consume if soya intolerant.
3 thoughts on “Violet and Chocolate Biscuits – egg free/wheat free/gluten free/low fat/Low FODMAP”
I baked with vanilla soy dessert before and I loved it. So using chocolate dessert will yield to a violet result? Awesome!
Thanks for your question – the violet flavour comes from the crystallised violets used for decoration, if they are large enough they give lots of flavour! Hope this helps 🙂 by the way – love your blog!
[…] Violet and Chocolate Biscuits – egg free/wheat free/gluten free/low fat/Low FODMAP (clinicalalimentary.wordpress.com) Share this:TwitterPinterestLinkedInFacebookLike this:LikeBe the first to like this. […]