Recipe: Perfect Vickys Red Nose Day Cookies, GF DF EF SF NF

Vickys Red Nose Day Cookies, GF DF EF SF NF. Vickys Red Nose Day Cookies, GF DF EF SF NF A classic thumbprint cookie with a little extra for the UKs Comic Relief charity / Red Nose Day which falls in March. Vickys Homemade Pizza Dough, GF DF EF SF NF Great recipe if you can't tolerate gluten, dairy or soya, usually found in pre-made pizza bases. Great recipe for Vickys Halloween Pizza 'P-Eyes' 👀 GF DF EF SF NF. I hope to see some great pic uploads of this idea! Ingredients of Vickys Chocolate Coated Ginger Cookies, GF DF EF SF NF.

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Ingredients of Vickys Red Nose Day Cookies, GF DF EF SF NF

1. You need 225 g of gold foil-wrapped Stork margarine (1 cup).
2. Prepare 60 g of icing sugar / powdered (1/3 cup).
3. You need 2 tsp of vanilla extract.
4. It's 240 g of gluten-free / plain flour (2 cups).
5. Prepare 1/4 tsp of xanthan gum if using GF flour.
6. Prepare of seedless strawberry jam as required.
7. It's of decorative piping icing in white and black.
8. Prepare of chocolate chips optional.

Mix the ingredients for the crust together in a bowl. Red Nose Day Cookies that melt in the mouth, flavoured with vanilla, decorated with a cherry and a dark chocolate base. Lay these on non-stick baking sheets. How to Cook Appetizing Vickys Red Nose Day Cookies, GF DF EF SF NF.

Vickys Red Nose Day Cookies, GF DF EF SF NF step by step

1. Preheat the oven to gas 3 / 170C / 325F and line a baking sheet with parchment paper.
2. Cream the margarine and icing sugar together then mix in the vanilla.
3. Mix the flour and xanthan gum together then add to the creamed mixture to form a soft dough.
4. Roll balls of dough about an inch in diameter and place on the baking sheet.
5. Make a well in each ball with your thumb and spoon in a little jam.
6. Bake for 15 - 18 minutes until set and lightly golden.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
8. Once cooled completely use the piping icing to make eyes and a mouth for your cookies!.

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