Vickys Traditional Easter Cookies GF DF EF SF NF
Vickys Traditional Easter Cookies GF DF EF SF NF

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys traditional easter cookies gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Traditional Easter Cookies GF DF EF SF NF is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Vickys Traditional Easter Cookies GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook vickys traditional easter cookies gf df ef sf nf using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Traditional Easter Cookies GF DF EF SF NF:
  1. Make ready 100 g gold foil-wrapped Stork margarine
  2. Take 75 g caster sugar /superfine
  3. Make ready 200 g gluten-free / plain flour
  4. Take 1 tsp mixed spice for baking - see my homemade recipe mix
  5. Prepare 50 g currants
  6. Make ready 50-60 ml coconut milk, warmed
  7. Get pinch saffron threads (optional for colour)
  8. Prepare extra milk and sugar for glazing
Instructions to make Vickys Traditional Easter Cookies GF DF EF SF NF:
  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

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