Vanilla cookies
Ingredients
- 125g dairy-free margarine such as Nuttelex
- 1/3 cup caster sugar
- 1 tsp vanilla essence
- 1 cup soy-free, gluten-free plain flour
- 1/2 cup soy-free, gluten-free self-raising flour
Preparation
A simple cookie for allergy-prone kids. Like all biscuits, best saved as a treat food. School A to Z nutrition expert
- Preheat oven to 170°C and line two baking trays with baking paper.
- Beat the margarine, sugar and vanilla essence in small bowl with an electric mixer for 1-2 minutes until well combined.
- Add the sifted flours and use a wooden spoon to mix until well combined.
- Use your hands to mix to a soft dough.
- Shape tablespoonfuls of the mixture into balls and place on the prepared trays.
- Use a fork to flatten them until about 1cm thick.
- Bake 12-15 minutes, swapping the trays around once, until light golden brown. Transfer to a wire rack to cool.
Tips
- Variation: If your child is not allergic to dairy, replace the margarine with butter and add 100g chocolate chips to the mixture.
Sharon Trueman, a dietician at Sydney's Royal Prince Alfred Hospital Allergy Unit, offers some quick, fresh and tasty lunch box treats for children with common food allergies and intolerances.
Childhood food allergies are on the rise. While the jury is out on the cause, the most common problem foods include milk, egg, nuts (especially peanuts), soy, fish and wheat.
Fortunately, many children grow out of childhood food allergies. However, if you have a school-aged child who has a common food allergy, you may welcome some fresh ideas to keep their lunch boxes safe, nutritious and tasty.
Food intolerances usually build up over time, making it harder to pinpoint the cause. Symptoms of food intolerances can include stomach aches, wind and bloating, headaches, hives/rashes and general lethargy.
