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Variety to Serving Appetizing Vickys Traditional Easter Cookies GF DF EF SF NF

Hoping to eat Vickys Traditional Easter Cookies GF DF EF SF NF a luxurious restaurant's, but for some causes are not able to go to restaurants. This page gonna help you with clear instructions on producing a Vickys Traditional Easter Cookies GF DF EF SF NF like a famous chef made.

Vickys Traditional Easter Cookies GF DF EF SF NF

We hope you got benefit from reading it, now let's go back to vickys traditional easter cookies gf df ef sf nf recipe. To cook vickys traditional easter cookies gf df ef sf nf you only need 8 ingredients and 10 steps. Here is how you do that.

To prepare an unforgettable Vickys Traditional Easter Cookies GF DF EF SF NF, here are the materials needed:

  1. Provide 100 g of gold foil-wrapped Stork margarine.
  2. Get 75 g of caster sugar /superfine.
  3. Prepare 200 g of gluten-free / plain flour.
  4. You need 1 tsp of mixed spice for baking - see my homemade recipe mix.
  5. Provide 50 g of currants.
  6. Use 50-60 ml of coconut milk, warmed.
  7. Use pinch of saffron threads (optional for colour).
  8. You need of extra milk and sugar for glazing.

After readying the materials, next you are good to prepare your tasty Vickys Traditional Easter Cookies GF DF EF SF NF by following the guidances below:

  1. Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper.
  2. Cream the margarine and sugar together until light.
  3. Mix the flour and mixed spice together.
  4. Stir into the creamed mixture with the currants.
  5. Add the saffron threads to the warm milk and stir to release the colour.
  6. Add just enough to the cookie mixture to bring together to form a soft dough, around 50ml for plain flour, the whole lot for gluten-free.
  7. Dust a work surface with flour and roll out the dough quite thinly.
  8. Use a 7 - 8 cm fluted cookie cutter to cut out rounds and place on the baking sheet. Re-roll the dough and cut more rounds until the dough is used up. I got 20 rounds from a 7"cutter, 18 from an 8" one.
  9. Bake for 8 minutes then take out of the oven, brush with some extra coconut milk and sprinkle with extra sugar and put back in the oven for 4 minutes.
  10. Let cool on a wire rack before serving.

Recipe : Vickys Traditional Easter Cookies GF DF EF SF NF

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