Angelic Gluten Free is a young Scottish company, offering a range of free-from and vegan bakery products. The company started on founder Kirsty Dingwall’s kitchen table six years ago, when Kirsty created the UK’s first range of reduced fat gluten free cookies. Since then. Angelic has introduced new ranges including savoury crackers, oat biscuits and cakes.
Angelic products are all made using 100% natural ingredients, and some of the most recent ranges have been created with less sugar. The Angelic Oat biscuit range contains 65% less sugar than the UK’s average gluten free biscuit and has been created to offer consumers a healthier alternative and is ideal for snacking on the go. The company plans on innovating more new reduced sugar ranges over the coming years.
This recipe is gluten free, dairy free, wheat free, egg free & vegan friendly.
For more information visit: www.angelicglutenfree.co.uk
Makes one large cheesecake or 4 individual cheesecakes
Ingredients
115g Angelic Gingercrunch Cookies
155g dairy free margarine
200g lactose free soft cheese
225g icing sugar
1 lime, zest and juice of
Method
1 Crush the cookies with a rolling pin.
2 Melt 40g of dairy free margarine in a saucepan and add the crushed cookie mix.
3 Press into a 20cm loose bottomed flan tin, or four 8cm loose bottomed flan tins and leave in fridge for 30 minutes.
4 Cream the remaining dairy free margarine and the icing sugar together in a bowl until light and fluffy.
5 Add the lime zest and juice to the lactose free soft cheese and beat well together.
6 Add the mixes of Step 3. and 4. together and spread over the cookie base and decorate.
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