The judging has now finished at the Free From Food Awards , https://www.facebook.com/FreeFromFoodAwards, so I thought I would share a dairy-free recipe using our entry to the awards: White Couverture Powder. This dairy-free alternative to white chocolate gives a lovely vanilla buttery flavour to your baking, which can be missing when using dairy-free spreads.
Makes approximately 16 biscuits
- 60g Mortimer White Chocolate Couverture Powder
- 150g butter or pure soya dairy free spread
- 50g icing sugar
- 200g self raising flour
- Jam and extra icing sugar to decorate
You will need two greased baking sheets and a piping bag with a large star nozzle.
Melt the White Couverture powder over a bowl of simmering water. In a large mixing bowl beat the butter until soft. Beat in the melted white couverture, followed by the icing sugar.
Sieve the flour into the bowl and combine with the rest of the ingredients, using a wooden spoon to form a soft dough.
Spoon the dough into the icing bag and pipe large rosettes onto the baking sheets. Not too close as they will spread during cooking.
Bake at 160 deg C (140 deg C fan ovens), GM 3 for 15 minutes until golden. Transfer to a cooling rack and when cool, put a small amount of jam in the middle of each biscuit and sprinkle with icing sugar
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