Recipe of Ultimate Vickys Traditional Easter Cookies GF DF EF SF NF

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys traditional easter cookies gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vickys Traditional Easter Cookies GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Vickys Traditional Easter Cookies GF DF EF SF NF is something that I have loved my whole life.

To get started with this particular recipe, we have to first 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 cook it.

The ingredients needed to make Vickys Traditional Easter Cookies GF DF EF SF NF:

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

Steps 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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