Recipe: Perfect 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 Great recipe for Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF. Easter always poses problems for people with allergies to things like dairy and soya, every holiday does really. I hate for my kids to miss out on any treats.

I made these for the twins to take to their school nursery. Great recipe for Vickys Easter Tulip Cookie Pops, GF DF EF SF NF. Here is how you cook it. You can have Vickys Traditional Easter Cookies GF DF EF SF NF using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vickys Traditional Easter Cookies GF DF EF SF NF

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

Ingredients of Vickys Pork Steaks with Creamy Garlic Sauce, GF DF EF SF NF. You need of Salt & fresh black pepper. Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF instructions. Put everything in a soup pan and bring to boil.

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.

Boil for half an hour then take off the heat. Let stand and cool a little bit with lid on, remove the chicken and shred it. Add salt and pepper to taste. Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF instructions. Fry the chorizo until crispy and brown.