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Plant-based allergy-friendly cookie recipe for the whole family to enjoy

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When it comes to baking, Lucy Parr, author of The Friendly Baker, is on a mission to create recipes for different kinds of diners and dietary requirements.

In her cookbook, Lucy has created 75 naturally plant-based recipes that are great for the entire family and cater to different allergies and intolerances such as dairy, egg and peanut.

What’s more, just because they’re inclusive, it doesn’t mean that the bakes are lacking in any flavour and each recipe is unbelievably delicious.

So, from crème brûlée to raspberry and vanilla cookies, here’s four recipes that you’ll want to try… Raspberry and vanilla pinwheel cookies Makes about 20 Ingredients 250g plain flour 2 tbsp cornflour 1⁄4 tsp salt 1⁄4 tsp baking powder 200g dairy-free butter 180g caster sugar 1 tbsp dairy-free milk 1⁄2 tsp vanilla extract 5g or 2 tbsp freeze-dried raspberry pieces 1⁄4 tsp natural raspberry flavouring (optional) 1⁄4 tsp natural pink food colouring 1 tbsp sprinkles Method Sift the flour, cornflour, salt and baking powder together.

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