Vickys Red Nose Day Cookies, GF DF EF SF NF. Following a bad day, I decided to bake a cake. No recipe and never made before. This cake is allergy friendly. enjoy.
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Ingredients of Vickys Red Nose Day Cookies, GF DF EF SF NF
- Prepare 225 g of gold foil-wrapped Stork margarine (1 cup).
- You need 60 g of icing sugar / powdered (1/3 cup).
- It’s 2 tsp of vanilla extract.
- Prepare 240 g of gluten-free / plain flour (2 cups).
- It’s 1/4 tsp of xanthan gum if using GF flour.
- It’s of seedless strawberry jam as required.
- Prepare of decorative piping icing in white and black.
- It’s of chocolate chips optional.
Friday was kind of a rough day. It started out fantastic but by the late evening I was stressed to the max. EF SF NF – Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF – Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF Vickys St Patricks Day Rainbow Dessert, Gluten, Dairy, Egg & Soy-Free – Vickys Oreo Cookies, GF DF EF SF NF – Vickys Banana Cinnamon Pancakes GF. Chocolate Chip S'mookies are a fancy version of a s'more.
Vickys Red Nose Day Cookies, GF DF EF SF NF step by step
- Preheat the oven to gas 3 / 170C / 325F and line a baking sheet with parchment paper.
- Cream the margarine and icing sugar together then mix in the vanilla.
- Mix the flour and xanthan gum together then add to the creamed mixture to form a soft dough.
- Roll balls of dough about an inch in diameter and place on the baking sheet.
- Make a well in each ball with your thumb and spoon in a little jam.
- Bake for 15 – 18 minutes until set and lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Once cooled completely use the piping icing to make eyes and a mouth for your cookies!.
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