I'm sure you're wondering why I've called them biscuits, well let me tell you a story about eggs...
Eggs are an amazing addition to baking:
They add colour - turning crusts and biscuits a delicious golden brown
They coagulate - which means they turn mixtures from liquid to a semi solid or solid state; also binding ingredients together, which prevents crumbling
They provide a soft, fluffy or light texture - depending on the technique used
And they help baked goods to rise - by incorporating air into the batter
By the sounds of the above you should never, ever leave eggs out of baking right - but what happens if you are allergic - well you improvise of course?!
And over the last year, "Improvise" has certainly become my middle name. But unfortunately, with the absence of eggs - my scones did not rise, they still tasted very good though and they work as biscuits too, in fact they had a very nice shortbread quality - Yum :)
Scone Biscuits:
Ingredients:
1 Cup Entice Self Raising Flour
1/2 Tsp Salt
1 Tbs Fructose
1 Tbs Light Agave Nectar
1/4 Cup Rice Milk (or 10mls Rice Milk Powder Mixed into 50mls Water)
1 Tsp Egg Replacer Mixed in with the Milk
1/2 Tsp Vanilla Extract
1/4 Cup Blossom Margarine
Directions:
Heat oven to 200 degrees Celsius
Sift dry ingredients
Combine wet ingredients together and add to the dry ingredients
Rub in the margarine
Roll out the dough on a lightly floured surface
Cut with a cookie cutter
Bake for 10 - 15 minutes or until they have become lovely and crisp
Serve with homemade jam and soya cream
As I said in my post about the jam, Dre and I ate them all - and they became a very naughty, midweek, childish dinner - Oh how Sinful :)
The October Cinnamon Sue Competition is in its final week - Enter today the prize is AWESOME - I want one!! :)
Don't miss out on the fantastic December weekend special at Laird's Lodge and my very first Allergy workshop - 5 Star Luxury at 2 Star prices... and you get to meet me!! :)
