Wicklewoods Aztec Rice Food

WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)

Steps:

• Preheat the oven to 160°.
• Cream the butter and both sugars together until soft.
• Mix the eggs, molasses and cider vinegar together.
• Add to the creamed butter and sugar and blend well.
• Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
• With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
• Flatten the dough slightly by gently patting with a palette knife dipped in water.
• Dredge the biscuits with a very light dusting of granulated sugar(Optional).
• Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
• Leave to cool slightly before transferring to a cooling rack to cool .

WICKLEWOOD'S NOT HOT BUT SMOKIN' CHILLI

Steps:

• In a large frying pan, heat the oil and soften the onions and garlic over a medium heat.
• Add the mince and brown completely before adding the pepper, tomatoes (including the juice) and tomato puree, stir well.
• Rinse and drain the beans and add to the mince.
• Stir in the taco seasoning and paprika.
• Reduce heat slightly and cook slowly for approximately 35-40 mins stirring occasionally to avoid burning (if the mixture becomes too thick add a little water.).
• Serve hot with rice or nachos.

WICKLEWOOD'S DATE AND PEANUT COOKIES

Steps:

• Place the dates in a small bowl with the lemon juice and add enough boiling water to cover, set for aside for 10 mins.
• Preheat oven to 160c.
• Mix the butter, peanut butter, sugar and sweetener together.
• Add the egg and vanilla.
• Drain the dates and add to the peanut butter mixture.
• Blend in the remaining ingredients.
• Roll into large balls, using a wet fork, press down onto a greased baking sheet.
• Bake for 20 minutes.