Vickys Traditional Easter Cookies GF DF EF SF NF.
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, vickys traditional easter cookies gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit unique. 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 appreciated by millions every day. It's simple, it's quick, it tastes yummy. Vickys Traditional Easter Cookies GF DF EF SF NF is something which I have loved my whole life. They're fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have vickys traditional easter cookies gf df ef sf nf using 8 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Traditional Easter Cookies GF DF EF SF NF:
- {Prepare of gold foil-wrapped Stork margarine.
- {Prepare of caster sugar /superfine.
- {Get of gluten-free / plain flour.
- {Prepare of mixed spice for baking - see my homemade recipe mix.
- {Make ready of currants.
- {Get of coconut milk, warmed.
- {Prepare of saffron threads (optional for colour).
- {Take of extra milk and sugar for glazing.
Instructions to make Vickys Traditional Easter Cookies GF DF EF SF NF:
- Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper.
- Cream the margarine and sugar together until light.
- Mix the flour and mixed spice together.
- Stir into the creamed mixture with the currants.
- Add the saffron threads to the warm milk and stir to release the colour.
- 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.
- Dust a work surface with flour and roll out the dough quite thinly.
- 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.
- 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.
- Let cool on a wire rack before serving.
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