It was one of those busy days – a jam packed morning, followed by a picnic and afternoon out. So there was no time to shop, but still a need for something safe to take on the picnic. If any of you have limited diets you will recognise the fact that you can never go anywhere unprepared. There is, if any, limited choice (think some flavours of crisps, possibly a plain baked potato, chips (maybe) and fruit) – not exactly enough to keep you happy and healthy. Besides, there always remains the possibility of not being able to find anything suitable.
So here’s a quick, simple and extremely tasty and versatile biscuit recipe using just basic store cupboard ingredients – the kind of things you find when you rummage in the larder!
Cinnamon Syrup Crinkles (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
- 110g(1/2 cup) self-raising flour
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 40g (1/4 cup) dairy-free spread
- 3 tbsps golden or maple syrup
- 1 tbsp oat milk
- 1 tsp cinnamon
– Preheat the oven to 180 degrees centigrade/gas mark 4
– Grease 2 cookie sheets
– Sift together the self-raising, cinnamon and bicarbonate and salt
– Rub in the spread with your fingertips until the mix resembles breadcrumbs
– Combine the syrup and milk. Pour into the dry mix and combine to form a soft but not sticky dough
– Roll out and cut any shape you like
– Place on the greased cookie sheets and bake for 10-15 minutes until golden.
– Cool on a wire rack.