Recipe: Appetizing Vickys 'Put The Lime In The Coconut' Cookies, GF DF EF SF NF

Vickys 'Put The Lime In The Coconut' Cookies, GF DF EF SF NF. Great recipe for Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF. I was trying to make a whoopie pie here lol. That was the experiment but although these are soft cookies and look like whoopies they're not quite spongy enough. Another experiment for another day lol! Vickys Brandy Snaps and Baskets, GF DF EF SF NF step by step.

You need of extra coconut milk for glazing. Vickys Hawaiian Sweet Bread, GF DF EF SF NF step by step. Ingredients of Vickys Chocolate Puff Croissants, GF DF EF SF NF. You can have Vickys 'Put The Lime In The Coconut' Cookies, GF DF EF SF NF using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Vickys 'Put The Lime In The Coconut' Cookies, GF DF EF SF NF

1. It's 300 g of gluten-free / plain flour (2.5 cups).
2. You need 1/4 tsp of xanthan gum if using GF flour.
3. Prepare 100 g of granulated sugar.
4. It's 45 g of desiccated coconut (1/2 cup).
5. You need 2 tbsp of lime zest.
6. You need 1 tsp of rum extract (or vanilla).
7. You need 225 g of Stork block margarine, cubed (1 cup).
8. It's 4 tsp of coconut milk or as required.
9. You need of Glaze.
10. It's 250 g of icing sugar / powdered sugar (2 cups).
11. It's 1 tsp of lime zest.
12. Prepare 1 tbsp of lime juice.
13. You need 4 tbsp of coconut milk or as required.

Prepare of Safe milk to glaze, I use light coconut milk. Vickys Chocolate Puff Croissants, GF DF EF SF NF instructions. Vickys Chickpea & Broccoli Spaghetti GF DF EF SF NF instructions. Start cooking the pasta in boiling, salted water according to the packet instructions.

Vickys 'Put The Lime In The Coconut' Cookies, GF DF EF SF NF instructions

1. Preheat oven to gas 3 / 190C / 325F and line a baking sheet with parchment paper.
2. Mix the flour, sugar, desiccated coconut, lime zest and extract together in a bowl then add the cubed margarine.
3. Rub in the margarine and knead until the dough comes together, adding up to 4 tsp of coconut milk as required. The dough should be smooth and dry - not sticky.
4. Shape dough into a ball, then divide in half. On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thick.
5. Using a 2 inch round cutter, cut out shapes from the dough. Place the cutouts 1 inch apart on the baking sheet. You should get roughly 24 rounds from each dough half.
6. Bake for 15 - 18 minutes, or just until the bottoms start to brown. Transfer cookies to a wire rack and let cool.
7. Mix the glaze ingredients together using just enough coconut milk to form a thick paste and ice the cookies, sprinkling extra zest on top to decorate if you like.
8. They'll keep well in a lidded container for 3 or 4 days.

Vickys Butternut Squash Pasta Bake, GF DF EF SF NF instructions. Before the squash finishes roasting, cook the pasta as per the packet instructions. Vickys Vol Au Vents, GF DF EF SF NF instructions. Roll or pat out the pastry on a floured surface until half a cm thick, dust lightly with flour. Here is how you cook it.