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Recipe: Nut and Seed Free Cheescake Base (Courtesy of Jenine Brown)

April 9, 2011

Summary: It can be so hard to buy nut and seed free commercially made biscuits, so here’s the answer!

Ingredients

  • 2 cups self raising flour
  • 1/2 cup castor sugar
  • 90gm butter
  • 2 eggs
  • 1 tsp vanilla extract

Instructions

  1. Pre heat oven to 180C.
  2. Add the flour, sugar and butter to a food processor and pulse till it resembles bread crumbs.
  3. Lightly beat egg and vanilla and add to the processor.  Pulse till a dough forms.
  4. Press dough into a greased, high sided springform tin and bake for 15-25 mins. Whilst this is a biscuit recipe, it’s quiet spongy and slightly cakey in texture. It will puff up quite high to allow for ‘sides’.
  5. Once cooled, use a knife to cut a hollow in the centre and scoop out the middle to leave a base with a side. Bonus is that all the commercial biscuits that I can find contain nut traces so you have some biscuit to eat too!
  6. Then fill with your choice of filling.

Quick Notes

You can use the mini citrus cheesecake filling or substitute the chocolate for 3-4 tblsp coca for the chocolate in the mini choc cheesecake recipe. Most commercial chocolate also has nut traces so cocoa is the way!

 

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Cakes  / Cookies  / Recipes  / Sweet Tarts & Pies

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