Coconut crispies




Nickel free flour




Nickel free icing sugar











Plain flour is fine to use, but does nothing for your cakes and biscuits. I have fooled around to try to find a nice raising agent for cakes as I'm unable to use baking powder now.

What I have found to raise my cakes the way I like them, is to add to 8oz plain flour, - 2 teaspoon of Cream of Tartar and 1 teaspoon of Sodium Bicarbonate. 
I then put the flour mixture through the sieve 3 times to make sure I have mixed it together enough. This is put into an airtight container which makes it easier to weigh out when you don't need the full 8 oz.

For BAKING POWDER mix the tartar and the bicarb together into an airtight container.



I have found how to make icing sugar and thought I'd pass it on. I began by getting ordinary sugar and using my mortar and pestle I pounded it a little bit, about 2 mins and the sugar became caster sugar. Handy when you run out after deciding to make your nickel free cake. I use the marble board and rolling pin now.

Further pounding turns it into a fine powder. Of course icing sugar isn't just powdered sugar, it also has that commercial ingredient Tricalcium Phrosphate. What's that?
That is something found in paint to make it whiter.
Added to milk when the system has finished messing with it to make it look like white milk.
Used as a teeth whitener
Added to cereals

The icing sugar I made is not as white is the commercial icing sugar. So what did I use as an alternate to that chemical? For every cup of icing powder I added 2 tablespoons of corn starch. The corn starch comes from the corn kernels, not the maize flour. It is not corn flour.
I bought a rather large pack from Ebay as I also use it in home made gravy. I am finding it binds more foods than I realised.

The added corn starch helps the icing sugar clag together for butter icing and roll out icing. There was no added taste from the corn starch and the home made icing sugar will last quite a while if kept in an airtight container.





4oz nickel free self-raising flour
pinch salt
4oz caster sugar - if you run out use a mortar and pestle to bash granulated sugar and you will make your own caster
4oz butter
1 egg
3 oz desiccated coconut
lard and flour for greasing baking sheets

Heat the oven to 180C/350F/gas 4. Grease 2 large baking sheets, I have a pyrex and a ceramic coated one.
Sift the flour and salt into a bowl. Add the caster sugar, butter and well whisked egg, mixing them all with a wooden spoon until evenly blended, then give your hand a rest for a moment, as you next have to beat this mix for a couple of minutes. Mix in the coconut.
Roll 1 heaped teaspoon of the mixture, into a ball between the palms of your hands, then place on a prepared baking sheet and flatten slightly with a fork. Continue in this way until all the mixture is used up, spacing the biscuits about 1 inch apart for spreading.
Bake in the oven for 15-20 minutes, swapping the baking sheets halfway through cooking so the biscuits get an even golden colour. Protect yourself from the heat at this stage!
Remove from the oven and let the biscuits 'settle' for a few seconds, but not too long or they will break when lifted. Transfer them to a wire rack and leave to cool completely. 
My wire rack is really old and has a built up coating of things cooked over the years - I do wash them! So, I'm not worried about the metal transfer. If I were to buy new ones I would try putting a layer of kitchen roll between the tray and finished product. xx

Why I don't use greaseproof paper instead of lard and flour. It is everyone's personal choice, but for me it is due to how it is made. Modern parchment paper is made by running sheets of paper pulp through a bath of sulfuric acid[1] (a method similar to how tracing paper is made) or sometimes zinc chloride.






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