These tasty cookies are very low allergen. The taste is delicate, the texture like a cupcake. The salycilate load in my rice & apple biscuits was too high for me, so here I have used pear. If you want an even lower salicylate load, use 1/2 tsp vanilla instead of the spices. I reacted to the cream of tartar in the baking powder, so I just used bicarb this time.
If you tolerate marge or butter, substitute it for the oil, I'm sure it'll be even nicer. You can also substitute milk for water. For a lower salicylate load, use 1/2 tsp vanilla instead of spices.
I was so excited to find a FAILSAFE recipe. Tried these but were a failure. I think it might be because there is no sugar in the recipe and very little oil. Change rice flour to gluten free flour and golden syrup to maple syrup. Tasted raw and uncooked even after 30 minutes and golden brown. Will try again with sugar and more oil/nuttlex and if better will update the review. - 09 Feb 2014