Easiest Way to Prepare Delicious Vickys Traditional Easter Cookies GF DF EF SF NF

Vickys Traditional Easter Cookies GF DF EF SF NF. Great recipe for Vickys Traditional Easter Cookies GF DF EF SF NF. An Easter cookie, traditionally baked on Easter Sunday and gifted to a friend. The saffron is mainly for colour and can be left out if you like Vickys Greek Koulourakia – 'Cinnamon Cookies', GF DF EF SF NF It's not quite Christmas yet but these Greek influenced cookies are a delicious hint of winter although a traditional Gr. more [email protected] Free-From Cookbook Scotland Great recipe for Vickys Easter Hot Cross Scones, GF DF EF SF NF.

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Ingredients of Vickys Traditional Easter Cookies GF DF EF SF NF

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

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Vickys Traditional Easter Cookies GF DF EF SF NF instructions

  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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