Homemade Dairy-free Digestive Biscuits

The latest in my ‘recreate a classic’ series, which I work on occasionally.

Digestives. We all know the digestive in the UK. They come as plain or chocolate covered. No plate of biscuits, selection box or office meeting is complete without a few of these tasty but wholesome biccies, and they’re normally the first to be eaten. There is something about the combination of wholewheat, and that sweet/salty balance which gives such a great all round flavour. Digestives are big hitters in the biscuit world.

It’s extremely difficult to come across dairyfree digestives. Doves Farm make some but otherwise they’re normally a no go for us. And that is how these experiments come about. How did mine turn out? Pretty close  I am happy to say. Dunk them if you are that way inclined (not me thanks!).

Dairy-free Digestive Biscuits

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)

makes about 14

225g wholemeal flour

1 tsp baking powder

1/2 tsp salt

100g icing sugar

120g dairy-free margarine

30ml dairy-free milk

50g dairy-free chocolate (for chocolate coated biscuits)

  1. Preheat the oven to 170 degrees Centigrade
  2. Combine the flour, baking powder, salt and icing sugar in a bowl.
  3. Rub in the dairy-free margarine until the mixture resembles breadcrumbs
  4. Stir in the milk and bring together to form a soft dough
  5. Using plenty of flour, roll out and stamp out circles.
  6. Place onto greaseproof paper and prick with a fork or skewer
  7. Bake for 18-20 minutes, until golden.
  8. Cool on a wire rack
  9. For chocolate coated biscuits, melt the chocolate and spread over one side of the cooled biscuits, making an attractive pattern on top.

Raspberry and Chocolate Chip Sablé Biscuits, failed challenges and a fresh start.

 

Recently I’ve felt that my blog has gone off the boil, that my recipes were dull and not very inspiring, the photos were so-so and better resources could be found elsewhere. Maybe I needed a break, just to give it up or a fresh approach? These have been tough times in working out whether to invest any time and effort into creating and posting for my blog.

I think having a baked milk challenge approaching for both girls made me think that maybe it was becoming less relevant for myself too. Perhaps we had got to another stage of our journey that needed a new approach?

To be honest, we were rather surprised when the Doctor suggested a baked milk challenge at our most recent appointment – it seemed out of the blue since they both had sizeable wheals from the skin prick results and we have certainly never been on the cusp of any ‘advances’ before. Actually, although we’ve always been lucky enough to have had fantastic care from our allergy specialists, this year was different. The doctor was new and had a surprising approach, she wanted to discharge big S as she claimed that the appointments weren’t necessary and there was unlikely to be any further change at this stage. As most people who have tried know, it’s so hard to get under the care of a specialist that we really weren’t keen to lose this support. This particular doctor also said that skin prick tests were worthless and they should both have a baked milk challenge as it was the only way to really diagnose an allergy. I get her point to some extent, but those are not particularly helpful comments for the girls who have spent their entire lives having yearly skin prick tests!

Anyway she requested blood tests, about which Little S was rather nervous and tearful, hardly surprisingly as she’s previously had a difficult experience with a cannula involving lots of blood and bruises! I have to say that I was rather shocked by her response. She offered no compassion, despite being a paediatric doctor and said it was up to us if we had bloods taken, but if we did’t she’d write down that we refused her advice. I was dumbfounded, should a children’s doctor not have some understanding over the anxiety involved? Anyway, we did the bloods and Little S fainted as she stood up afterwards – it certainly was an eventful day.

Well the food challenge itself was the other week and in short: both girls failed. It was upsetting and a setback, but not unexpected either. Since the challenge my thoughts have turned back to my blog and why I started it in the first place, why I felt the desire to help others in a similar position, and how hard I’ve found it myself. I’ve also had some wonderful recent (and past) comments from readers, really lovely thoughts that have made me feel that all my experiments and recipes are of use. I feel reinvigorated and excited about creating and blogging! Expect a flurry of innovation (I hope) to follow.

I really think I’ve found the holy grail for egg and dairy free biscuits with this recipe. They’re the perfect combination of crisp crunch, turning to ‘buttery’ melt and chew. You couldn’t ask for much more from a biscuit texture.

The combination of raspberry and chocolate is always one that works, it’s tried and tested. Do try using freeze-dried fruits in your baking, they add so much of the flavour and character without any ‘sogginess’ that fresh fruit can bring.

It really is essential to chill the dough before baking – an hour will do, at a push 15 minutes in the freezer will suffice. But if at all possible, chill for as long as possible for the very best textured biscuits.

Raspberry and Chocolate Chip Sable Biscuits

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes about 12-15

90-100g chocolate, chopped

2 tbsp chopped freeze dried raspberries

100g plain flour

pinch of bicarbonate of soda

75g dairyfree margarine

85g caster sugar

1/2 tsp good quality flaky salt, such as fleur de sel

  1. Cream together the margarine, sugars and salt.
  2. Gently mix in the flour and bicarbonate and combine to form a soft dough. Stir in the chocolate pieces and freeze dried raspberries.
  3. Form into a sausage shape and wrap in cling film. Place in the fridge to chill, you want it to be as cold as possible.
  4. Preheat the oven to 170 degrees centigrade.
  5. Line two baking sheets with parchment. Slice the cookie dough into 1cm slices and place well apart on the baking sheets.
  6. Bake for 11-12 minutes. They should have spread out nicely.
  7. Cool briefly on the sheets so they are stiff enough to move and then transfer to a wire rack.

Hot Cross Scones

 

Get it? Since Easter is all about Hot Cross Buns they have to feature. However, I also love scones, then why not link the two to make some wonderfully seasonal baked goodies which are a little out of the ordinary?

The spicing, with added fruit and peel (if desired), is to my mind, the taste of Easter. Who would have thought it would work so beautifully in scone format (or biscuit as I believe they’re known in the US).

Obviously any Easter recipe must feature a cross so these little spiced scones are topped with a water icing cross which was more effective and maybe a bit more celebratory than a traditional flour paste version.

 

Hot Cross Scones

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Makes about 12

 

220g plain flour

1 1/2 tsp baking powder

2 tbsp dairy-free margarine

2 tbsp caster sugar

1 tsp mixed spice

1/2 tsp cinnamon

Pinch of salt

Up to 100ml dairy-free milk

handful of dried fruit and 2 tbsp mixed peel (optional)

1-2 tbsps granulated sugar

1 tbsp dairy-free milk

  1. Preheat the oven to 200 degrees centigrade/Gas mark 6
  2. Grease and flour a baking sheet
  3. Mix together the flour, salt, baking powder, sugar and spices. Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the dried fruit and mixed peel if using.
  4. Pour in some of the oat milk. Gently bring together to form a soft dough (do NOT knead or you’ll end up with rock hard scones!). Add more milk if necessary.
  5. Gently pat out to a circle about 5cm thick. Stamp our circles and place on the baking sheet. Gather up the remaining dough, pat out again and stamp out more circles until all the dough is used up
  6. Brush the tops with dairy-free milk and sprinkle over some granulated sugar
  7. Bake for 20-25 minutes until well risen and golden on the tops and bottoms
  8. Cool on a wire rack

Homemade Crunchie Bars – dairy-free

 

Thank Crunchie it’s (almost) Friday!

Whilst the range of dairy-free chocolate is getting better all the time, it pales in comparison to the ‘regular’ chocolate selection in any shop. So regular blog followers will know that every now and then I try to experiment with an everyday and iconic bar to enable the girls to get a taste of what their friends eat.

The most popular so far have been my dairy-free KitKats and Creme Eggs – I was pretty pleased with both of those (excuse the boast). This time I thought I’d experiment with Crunchie bars, yet another ‘classic’ and a childhood favourite.

Homeycomb in itself is pretty easy to make, and it’s lots of fun watching the caramel turn into a bubbling volcano of sugary foam ( but do be extremely careful as honeycomb is burning hot).

It’s also very easy to make uneven shards of honeycomb but I wondered how to make it into even bars like real crunchies. The answer is to pour the honeycomb into oiled silicone chocolate bar moulds and once set you have the most perfect honeycomb bars. Not that it makes any difference to the taste but as my goal is to recreate the original as best I can, it seems important.

I know original Crunchies are coated in milk chocolate but the dark chocolate contrasts really well with the ever-so-sweet honeycomb and actually makes a far better bar. Have fun dipping the honeycomb into the chocolate… messy but satisfying.

Dairy-free Homemade Crunchie Bars

(dairy-free, egg-free, nut-free, can be soya-free, can be gluten-free, vegetarian and vegan)

makes 12 bars

200g caster sugar

 4 tbsp golden syrup

2 tsp bicarbonate of soda

150g chocolate, melted

  1. Oil the chocolate moulds, or a baking tray with sides.
  2. Gently melt together the sugar and syrup (in a high sided saucepan which has plenty of spare space) until the sugar has dissolved, then bring to a bubble and simmer until it turns lightly golden (this won’t take long).
  3. Remove from the heat and pour in the bicarbonate of soda, stir briefly to ensure the whole thing is foaming.
  4. Pour into the moulds or onto the baking tray. Leave to set.
  5. Un-mould or break into shards.
  6. Melt the chocolate and dip the bars/shards to totally cover.

 

Chocolate Sablé Biscuits – best chocolate cookies ever.

 

the best ever vegan chocolate biscuit

Sometimes there is nothing like a chocolate cookie, it can be the ultimate sweet treat, but so often they’re not quite right, more average than awesome. These are in the realms of awesome. They’re the kind of biscuit that you take a bite of and immediately sigh saying ‘wow, these are good’. Deeply chocolatey, just the right kind of chewy… yep, they’re up there with the best. The fact I’ve made them three times in the past two weeks says something!

the best every dairy-free chocolate cookie

The origins of this biscuit comes from a Pierre Hermé recipe which I’ve tweaked and adapted to our requirements and tastes. But as one would expect from a master chocolatier these biscuits are a chocolate lover’s dream – they’re dark, rich, chocolatey, sweet but a little bit salty all at the same time, .

These tend not to last the day round here as hands swipe them straight off the tray.

the best ever egg-free dairy-free chocolate cookies

Chocolate Sablé Biscuits

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

chocolate sable, egg-free

makes about 12-15

90-100g chocolate, chopped (I use a mixture of dark and ‘milk’)

85g plain flour

15g good quality cocoa

pinch of bicarbonate of soda

75g dairyfree margarine

60g soft brown sugar

25g caster sugar

1/2 tsp good quality flaky salt, such as fleur de sel

  1. Cream together the margarine, sugars and salt. Stir in the chocolate pieces
  2. Gently mix in the flour, bicarbonate and cocoa and combine to form a soft dough.
  3. Form into a sausage shape and wrap in cling film. Place in the fridge to chill, you want it to be as cold as possible
  4. Preheat the oven to 170 degrees centigrade
  5. Line two baking sheets with parchment. Slice the cookie dough into 1cm slices and place well apart on the baking sheets
  6. Bake for 11-12 minutes. They should have spread out nicely.
  7. Cool briefly on the sheets so they are stiff enough to move and then transfer to a wire rack.

nut-free chocolate sable cookies

 

Christmas Spiced Mini Shortbread Bites

 

vegan Christmas shortbread

I love the warm spices of Christmas, the gentle cosy hug of cinnamon, ginger and mixed spice. Not only do they make the house smell of Christmas while baking but they also make me feel like everything is right with the world. Well maybe that’s a bit much, but there’s definitely something emotionally warming with the subtle winters spices.

Since shortbread is such a great carrier of flavour and makes really yummy little biscuits I thought some spiced shortbread would go down a treat. I’ve made these extra Christmassy with red sprinkles and cut into bite sized morsels. They little sweet bites are perfect as a little snack with coffee, drinks or tea, or even as a homemade present. I think even Father Christmas might even like a few when he visits on Christmas Eve 🙂

egg-free, nut-free spiced shortbread

Christmas Spiced Mini Shortbread Bites

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Christmas Spiced shortbread, dairy-free, egg-free

makes about 20

225g plain flour

75g soft brown sugar

150g dairy-free margarine

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp mixed spice

1/4 tsp salt

Christmassy sprinkles [optional]

  1. Heat the oven to 160 degrees centigrade/Gas mark 3
  2. Line 2 baking sheets with parchment – Stir the sugar, spices and salt into the flour.
  3. Rub in the margarine with your fingertips (you need a light tough with shortbread). Squeeze together to form a crumbly dough.
  4. Roll out and then cover with the sprinkles. Roll out a little more and stamp out or cut out shapes. Place on the baking sheets and bake for 15 minutes.
  5. Cool on a wire rack.

dairy-free Christmas shortbread