Easiest Way to Make Appetizing 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.

The saffron is mainly for colour and can be left out if you like This is a traditional dessert in my family. We used to think it was the fanciest. Vickys Traditional Easter Cookies GF DF EF SF NF. You can have Vickys Traditional Easter Cookies GF DF EF SF NF using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Vickys Traditional Easter Cookies GF DF EF SF NF

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

Here is how you achieve it. Ingredients of Vickys Traditional Easter Cookies GF DF EF SF NF Prepare of gold foil-wrapped Stork margarine. Great recipe for Vickys Greek Koulourakia - 'Cinnamon Cookies', GF DF EF SF NF. It's not quite Christmas yet but these Greek influenced cookies are a delicious hint of winter although a traditional Greek Easter cookie Great recipe for Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF.

Vickys Traditional Easter Cookies GF DF EF SF NF step by step

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.

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. This is my secret recipe to make Vickys Easter Roast… Great recipe for Vickys Easter Tulip Cookie Pops, GF DF EF SF NF. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF instructions.