I was rooting round my cupboard this morning, trying to decide what biscuits to make, when I came across some Jelly Tots that my son was given at Christmas. Yes, they were still in date!! Time to do something with them, I thought! I’m also lined up to do some more baking with the children at my sons preschool next week, and needed to come up with an egg-free and dairy-free recipe as there are now some children there with allergies. This is the result of my experimentation this morning! I am baking these with Dairy Free Chocolate Buttons for the preschool.
This recipe makes approximately 35 biscuits, and would work equally well with Smarties (or a dairy free equivalent) instead of Jelly Tots. The biscuits themselves (minus the Jelly Tot bits) are reminiscent in taste and texture to Fox’s Crinkles or Golden CrunchBiscuits.
- 225g Self Raising Flour
- 1tsp Bicarbonate of Soda
- 1tsp Baking Powder
- 80g Granulated Sugar
- 120g Softened Dairy Free Margerine
- 2tsp Vanilla Extract
- 4 tbsp Golden Syrup
- 200g Jelly Tots
Mix together the Baking Powder, Bicarbonate of Soda, Flour and Sugar until combined with no lumps!
Then mix in the softened margerine until the mix turns crumbly.
Add the Jelly Tots.
Add the Golden Syrup and Vanilla Extract to the mix.
Mix to a paste.
Bake at 150 degrees for 15 minutes, then turn the tray and bake for a further 2 minutes until golden brown.
Allow to cool for a while on the tray before transferring to a wire rack to cool completely.
Enjoy with a cup of coffee, or tea, or a glass of a cold soft drink!