Carol
BBC Good Food Member since 02 January 2009
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03 January 2009
"Hi there I have had to change the ingredients in this recipe for my Son who has to have a wheat, gluten and dairy free diet. I replaced the flour with gluten and wheat free plain flour. The butter was replaced with soya spread. The dough was a little crumbly at fist but once you knead it a little longer it becomes more workable. The outcome was just as tasty and even though it is suitable for my Son we all enjoyed them. Serve them with free from custard or just enjoy them on their own "
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