How to Prepare Perfect Vickys Traditional Easter Cookies GF DF EF SF NF

Vickys Traditional Easter Cookies GF DF EF SF NF. Great recipe for Vickys Easter Hot Cross Scones, GF DF EF SF NF. I had just enough flour left to make these treats for the kids to make up for the lockdown stopping us going to the traditional National Trust Easter Egg Hunt that we've done every Easter Weekend since they were little. You can cook Vickys Cinnamon Glazed Scones, 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.

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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. Prepare 200 g of gluten-free / plain flour.
4. Prepare 1 tsp of mixed spice for baking - see my homemade recipe mix.
5. You need 50 g of currants.
6. You need 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.

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. Just a variation of a christmas cookie pop I previously posted Vickys Traditional Easter Cookies GF DF EF SF NF.

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.

Here is how you achieve it. This is my secret recipe to make Vickys Easter Roast… Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF instructions. Put everything in a soup pan and bring to boil. 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.