Double Chocolate Chip Cookies
Honeyed Chocolate Fruit & Nut Bar
Spicy Shortbread -
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER
Gluten, Wheat & Soya Free Food filled with Flavour for all the Family
Available on kindle
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Parve. Vegan, Pesach
Makes 15 good size biscuits or 24 small ones
100g (4oz) vegan margarine
100g (4oz) brown sugar
100g (2oz) ground walnuts
50g (2oz) chopped walnuts
50g (2oz) flaked almonds
50g (2oz) mixed peel
50g (2oz) sultanas
50g (2oz) Glace cherries or Chopped Apricots
½ tsp ginger (optional)
100g dark g/f cooking chocolate
Melt the margarine and sugar for 2 minutes in a pan or in the microwave. If you wish to you can use butter but this will make them dairy.
Mix in the fruit, nuts and walnuts.
Line two baking trays with non-stick paper
Heat the oven to Moderate,150 C fan, 170 C, 350 F, Gas 4
Drop 15 (or 24) spoons of mix well spread out over the trays and flatten slightly - they will spread!
Bake for 8-10 minutes and then remove from oven, neaten up the edges whilst hot using a knife blade. They will still be slightly runny but will harden up when the set.
When cool, melt the chocolate over boiling water until liquid or put in a heatproof bowl in the microwave for 2 minutes on 50% power, mix in the ginger. Using a spoon dipped in boiling water (Dip the spoon after every other biscuit), spread over the biscuits and allow to cool and set before eating.