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
- Pre heat oven to 180C.
- Add the flour, sugar and butter to a food processor and pulse till it resembles bread crumbs.
- Lightly beat egg and vanilla and add to the processor. Pulse till a dough forms.
- 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’.
- 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!
- 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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