This is a sweet recipe but come on, people on a gluten, dairy, egg and nut-free diet are already living a joyless life, so cut them some slack.
175g dairy-free margarine
75g caster sugar
1 pinch of salt
1/2 tsp vanilla essence
250g gluten-free flour
Put the margarine in a large bowl, soften and whisk until smooth.
Add the sugar, salt and vanilla. Whisk until fluffy.
Add the flour, mix well with a wooden spoon.
Using your hands, press mixture together to make a ball.
Remove from the bowl and press the mixture into a large sausage shape. Wrap it in cling film or tinfoil and cool in the freezer until firmer.
Unwrap, cut into slices about 6mm thick. Lay the slices on an oven tray lined with baking paper.
Bake for 10-15 mins at 200°C in top third of oven.
Melt 50g of dairy-free dark chocolate and drizzle from a spoon over the tray of cooled biscuits.
Makes 30 approx.
Recipe adapted from The NZ Food Allergy Cookbook and printed with permission from Allergy New Zealand. The cookbook retails for $40 and is available to purchase here.