These delightful biscuits have a crisp crunchy outside and a cake textured middle. They are so easy to make and do taste very sweet – ideal served with a sweet wine at Christmas, after walking in the snow (doing some exercise to burn off the calories, obviously!) Or after expending energy making snow men/creatures in the cold like 
the dragon in the picture above, we made him about 3 years ago. I often wondered what people thought of him, we made him along a country walk near to where we live, I think he probably lasted two or three days. The biscuits are wheat, dairy, egg and gluten-free and should be suitable for most people following a low fodmap diet – as long as you tolerate almonds, as almonds can be rather high in fodmaps but obviously, this also depends on how much you add to a recipe and you could always use more gluten/wheat free flour to replace the almonds if you are following the exclusion phase of the Low fodmap diet. 
Ingredients
250g dairy free margarine
100g icing sugar
40g soft brown sugar
260g of wheat and gluten-free plain flour
40g of ground almonds
1 x 250g tin of sweet chestnut spread
Icing sugar to dust
Method
It couldn’t be easier – add all ingredients in to a bowl and mix with an electric mixer till all the ingredients have been incorporated into a stiff batter.
Spoon about a tablespoon size drop on a greased baking tray and cook at gas mark 6/200 degrees C, till nicely browned.
Place on a cooling rack and sprinkle with icing sugar, I’m not sure if they are really a cake or a biscuit – I suppose this depends on whether it goes hard or soft on standing (cake goes hard once stale, biscuits go soft.) Will have to let you know.
Clinical Alimentary 
Published by