Crunchy Oat Cookies

I love a good biscuit, and so do my kids. It’s easier to buy a pack when you’re busy but there are only a few around which are dairy, egg and nut free and they are starting to tire of the same old stuff. And to my dismay I only found out yesterday that Jammie Dodgers – which I’ve been merrily buying for years – now contain whey. Unfortunately we found out the hard way: my eldest said she had an itchy mouth after eating one I’d put in her school packed lunch, so I checked the ingredients and they now contain MILK (the b******s!). I am going to have to start reading every label in the supermarket again to avoid making that mistake again. Anyway, they are now off our list of safe foods.

So time to make my own again, and I need it to be quick and easy so Thank Goodness for Mary Berry, these definitely do the trick. Everything I have is in the cupboard so here goes….

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Makes approx. 28 cookies

Ingredients

175 g self-raising flour
75 g porridge oats
175 g granulated sugar
1 tsp bicarbonate of soda
1 tsp baking powder
175 g dairy free spread/margarine
2 tbsp golden syrup

Method

1. Preheat the oven to 180C/gas 4. Put the flour, oats, sugar, bicarbonate of soda and baking powder into a mixing bowl.

3. Put the dairy free margarine and golden syrup into a pan, heat over a low heat, stirring until the butter has melted and combined with the syrup. Pour into the mixing bowl and stir until combined. Use your hands to press the dough together.

4. Turn out of the bowl onto a work surface and divide into about 28 and shape into balls, about 2cm thick. Arrange on 2 baking trays and flatten slightly, leaving some space between them as they will spread a little during cooking.

5. Bake for about 12-15 minutes until golden brown and firm. Remove from the oven and using a fish slice, transfer to a cooling rack to cool and firm up.

 

SoyaToo! Soy Whip Spray Cream

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So I finally got around to trying Soy Whip in a can. I have to say I was quite excited about this and trying it out in various ways for the kids.

First the good news: it tastes great, in fact pretty much the same as the carton version – sweet, but with a very light aerated texture, like a dessert version of whipped cream. Probably not the best for a low fat, organic diet but even so the ingredients listed aren’t that bad.

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It works in exactly the same way as a can of normal dairy whipped cream. The kids loved it squirted directly on some fresh berries. We started to get creative and made some egg free meringues using Orgran Egg Replacer and made a raspberry cream sandwich:

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These were scoffed in seconds.

Even the husband started to get enthusiastic and sneakily tried to eat it straight out of the can! We started to plan all manner of desserts and uses for it but then…here’s the bad news. After only the third time we had used it, it had stopped dispensing and we couldn’t get the cream out! The can was still full of cream (I could hear it sloshing inside when it was being shaken) but even after following the recommended instructions by cleaning the nozzle each time after use with warm water and leaving at room temperature for 15 minutes after taking out of the fridge, every time we pressed the nozzle there was the hiss of gas and nothing else…until all of the nitrous oxide had been emptied out.

A quick internet search revealed that this had happened to pretty much everyone else who had bought it too, which is a massive shame as I was hoping my can was just a dud. In summary it means that the product just doesn’t work, which is really disappointing as it actually tastes really good. I’ll stick with the carton next time.