dairy free egg free nut free
Those of my vintage might still have this cookbook on their bookshelves. It was first published in 1966 and it was the official text for my home economics classes in high school. I will admit to guffawing at the recipes for devilled eggs, hawaiian steak, apricot chicken and something called dried vegetable soup (on closer inspection, is essentially just a split pea soup...geez, way to make it sound appetising!).
But bless its cotton socks, I now consult it regularly for the wonderful array of old-school sweets, cakes, slices and cookies so that I can take to them with my dairy/egg/nut free wand.
Cookery the Australian Way, I love you!
(Not sure where most of the passionfruit went as all I see is a lone passionfruit pip in the photo. Note to self: Must.not.eat.recipe.ingredients.before.using.them.)
Makes 24 (ie. 12 joined biscuits)
1/2 cup self raising flour
1/2 cup cornflour
125g dairy free margarine (Nuttelex)
2 tablespoons icing sugar
Preheat oven to 160 C.
Sift flour and cornflour, and cream margarine and sugar. Add flour and mix thoroughly. Place tablespoonfuls on tray, or pipe onto tray with a star pipe and bag.
Bake for 15-20 minutes or until lightly golden.
Cool on cake cooler and then join with passionfruit icing.
1 cup icing sugar, sifted
4 tablespoons dairy-free margarine (Nuttelex)
4 tablespoons passionfruit pulp
Cream icing sugar and margarine until pale and fluffy then mix in passionfruit pulp.