Nut challenge: Biscuit recipe
Please note: this challenge should only be followed under the direction of a clinician.
Please use the nut you wish to challenge
| Ingredients | (approx. weight) |
| 1 level tablespoon self-raising flour | 20g |
| 1 level teaspoon margarine | 5g |
| 1 ½ teaspoons Caster sugar | 6g |
| ½ teaspoon golden syrup | 3g |
| 2 brazil nuts OR | 8g |
| 5 almonds OR | 8g |
| 7 hazelnuts OR | 8g |
| 7 cashew nuts OR | 8g |
| 3 small walnut halves OR | 8g |
| 8 Pistachio kernels OR | 8g |
| 1 heaped teaspoon of peanut butter or 8 peanuts | 8g |
| 1-2 flat teaspoons water to mix |
Do not include the specific nut(s) to which you have a known allergy.
Method
Ensure all equipment is clean and free from contamination.
- Grind nuts to a course powder by using an electric coffee bean grinder or manually grinding with pestle and mortar or cheese grater. Rub between fingers and remove and regrind any nut chunks.
- Place flour in bowl, add margarine and rub into flour.
- Add sugar, syrup and nut powder and mix well.
- Add the water and mix to a stiff dough. Roll into a ball, place on a greased tray and flatten to a biscuit shape.
- Bake in a hot oven 180c for 8-10 minutes until lightly brown.
Directions
IMPORTANT: keep your rescue medicine to hand when trying the cookie
(Epipen, Jext pen or antihistamine).
Always offer the cookie in the morning when you have plenty of time.
- Day one: offer a pea size amount of the cookie.
- Day two onwards: double the quantity offered the previous day until one whole cookie is eaten.
- The cookies can be frozen and defrosted before consumption.
- Once your child is tolerating a nut try to include it regularly in the diet.
Alterations to basic Nut Biscuit recipe
- For milk allergy use dairy free margarine.
- For fussy eaters or blind challenges substitute 10g flour for 10 – 20g cocoa powder.
- For wheat allergy substitute flour for wheat free baking mix.
- Recipe can be used for single or multiple nuts.