Dairy and Egg Free Cake Free Recipe....Lemon Cream Biscuits!

Ingredients

4 oz non-dairy sunflower margarine
4 oz granulated sugar
8 oz self raising flour, sifted
2 tbsp unsweetened Soya milk

Method

• Line an oven tray with non-stick, unbleached baking paper.

• In a large mixing bowl stir together the sugar and the flour.

• Add margarine and mix with your hands until the mixture resembles fine bread crumbs.

• Add milk and mix to form a dough.

• Lightly knead half the dough on a floured work surface, then roll it out until a few millimetres thick. Cut into rounds using a medium sized pastry cutter. Using a palette knife carefully place them on the oven tray.

• Bake in a moderately hot oven at 200 °C (Conventional Electric Oven) for 12 – 14 minutes until lightly browned.

• Cool on trays

• While biscuits are cooling you can make the lemon icing and lemon cream

• Sandwich cold biscuits with lemon cream and top with lemon icing

Lemon Cream Ingredients

Grated rind of 2 lemons
5 oz non-dairy sunflower margarine
3 oz icing sugar, sifted

Method

• In a small bowl, add the rind, margarine and sugar and mix until smooth and creamy.
  

Lemon Icing Ingredients

Grated rind of 1 lemon
Juice of half a lemon
Icing sugar, sifted

Method

• In a small bowl, add the rind, lemon juice and mix in enough icing sugar to make it the right consistency.

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