Tiny Teddy's are a Australian Childhood biscuit icon, much like the Teddy Grahams available outside of Australia. Now you can indulge in my own version of these little cookies. Free from Wheat/Gluten. Dairy, Eggs, Soy and Nuts!
Ingredients
1/2 CUP Dairy Free Spread (Nuttelex)
1/2 CUP Caster Sugar
1 TSP Vanilla Essence
1/3 CUP Corn Flour
1/3 CUP Tapioca Flour
1/3 CUP Rice Flour
1 TBS Potato Flour
1/2 CUP Cocoa
1 TSP Baking Powder
1 TBS Xanthan Gum
2 TBS Rice Bran Oil
In a bowl, using a electric mixer cream the Dairy Free Spread (Nuttelex), Caster Sugar and Vanilla Essence until pale and fluffy. Add Rice Brain oil and stir with spoon.
In a separate bowl add all the flours, cocoa, Baking powder, Xanthan Gum and gently mix with a whisk until well combined.
Add your Cocoa Flour blend to the first bowl and mix with a spoon, it will look dry and crumbly, you will have to get your hands in the mix to bring it all together.
Between two sheets of Cling Film roll the dough out flat and slice into small rectangles (about the size of a Tiny Teddy) with a sharp knife...*Note Feel free to use a little cookie cutter if you have one.
Place the little rectangle cookies on a lined baking tray and bake in a pre heated oven at 180 Celsius for 12 minuets.
Cool completely on a wire rack.
SharedByCaroline
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