6 step iMAP milk ladder – step 1 recipe and products

This resource has been produced by dietitians at Sheffield Children’s NHS Foundation Trust and supplements the non-IgE milk allergy resource.

Please find below biscuit recipes for step 1 of the iMAP milk ladder for non-IgE (delayed) milk allergy.

There are also some ideas at the end of this leaflet for shop-bought alternatives to try.

Please note, the recipes have been designed to contain a certain amount of cow’s milk protein per serving. The shop-bought products are not like-for-like. It is not known from the ingredients list how much milk is added.

Plain biscuit

Ingredients – makes 15 biscuits

• 50g of your child’s usual dairy-free spread
• 110 g plain flour or wheat-free flour (or gluten free flour if your child uses this normally. Add 1g (1 quarter of a teaspoon) xanthan gum if gluten-free flour is being used.
• 1 tbsp (15 ml) fresh milk
• Optional: 1 teaspoon to 1 tablespoon sugar (to make a sweeter biscuit)
• Optional: pinch of salt (for older children, if wished)

Method

1. Pre-heat the oven to 160 to 180°C (gas mark 4)
2. Cream the dairy-free spread with fresh milk (and sugar if using) until fully mixed and smooth
3. Mix the flour in small batches into the creamed milk and spread until it forms a dough. The dough should not be sticky. Add a little extra flour if needed
4. Wrap the dough in greaseproof paper or cling film and chill in the fridge for 30 minutes
5. Divide the dough into 15 equal portions and place on a lined baking tray
6. Bake for 10 to 15 minutes until golden
7. Cool on a wire rack before serving

Semi-sweet biscuit 

Ingredients – makes 20 biscuits

• 125g plain wheat flour (or gluten free flour if your child uses this normally. Add 1g (1 quarter of a teaspoon) xanthan gum if gluten-free flour is being used.
• 50g of your child’s usual dairy-free spread (cold)
• 50-75g pureed, mashed or grated fruit (for example, apple, banana, pear) – this may vary depending on the moisture content of the fruit
• 2g (1 teaspoon) skimmed or non-fat milk powder
• A few drops of alcohol-free vanilla extract or tip of knife of vanilla powder

Method

Pre-heat the oven to 180°C (gas mark 4)

1. Mix the flour, (plus xanthan gum if using) and milk powder in a bowl
2. Rub in the cold dairy-free spread
3. Add the vanilla extract or powder and mix in the fruit to a suitable consistency (add more if too dry), bringing it together into a flattened ball
4. Wrap dough in cling film and leave to rest in fridge for at least 30 minutes
5. Roll out and cut into 20 small finger sized strips
6. Bake in the oven for 10 to 15 minutes until golden brown
7. Cool on a wire rack

 Note: Start with 1 biscuit and aim for an appropriate portion for your child’s age and up to a maximum of three.

Shop-bought options

If using a shop-bought biscuit make sure this is plain with no added chocolate, icing or creams.

The biscuits below are some options you could try:

• Plain malted milk biscuit
• Certain brands of plain Nice biscuits, Garibaldi and shortcake – please check the label to make sure it contains milk or milk powder
• Certain brands of baby biscotti such as Heinz, Aldi Mamia, Kiddlicious or Sainsbury’s
• Organix Little Ruskits
• Belvita Breakfast Milk & Cereals