Intro

What's WIDE CIRCLE COOKING about?
I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Coconut snowflake biscuits

Wow, so it's cold and snowy out there. We've all been enjoying it on the whole, especially the pink sunrises. On Friday, there were the most amazing snowflakes – each one a perfect 2D snowflake shape, it was like sequins falling from the sky (pictured here on my friend's dog's fur).


Inspired by this, I have come up with some coconut snowflake biscuits. They're quick and easy to make – I am currently enjoying the coconut smells as they cook.

Makes about 12

50g dairy-free margarine
25g caster sugar
60g Doves Farm gluten free self raising flour blend
40g rice flour
25g unsweetened dessicated coconut
2 tsp water
2 tbsp caster sugar for the topping

Oven at 160C. Cream together the margarine and sugar in a bowl. Pour in the two flours and coconut and mix together until you get a breadcrumby consistency. Next, add the water and, using your hand, mix the whole lot together to form a dough. Once you've created a ball, grip it in your hand for about 15 seconds to allow the warmth from your hand to stick everything together. Roll out to about 2-3mm thick, using a little rice flour to prevent the dough sticking.
Here I have made snowflakes, using cutters I bought from Cox & Cox but you can of course use any shape you like. Transfer to a lightly oiled baking tray and sprinkle with sugar before baking. Cook for 15 minutes. Allow to cool before removing from the tray.