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Vickys Christmas Pudding Cookies, GF DF EF SF NF This is a basic sugar cookie recipe with added cocoa but decorating them in this way is really cute for Christmas Vicky@Jacks Free-From Cookbook Scotland Great recipe for Vickys Lighter Christmas Pudding, GF DF EF SF NF. You can't buy gluten free things here that are egg free too and I don't like to make Jack something separate for Christmas pudding when I can make something all if us can enjoy. This turned out even better than I hoped it would.
To begin with this recipe, we must prepare a few ingredients. You can cook vickys christmas pudding cookies, gf df ef sf nf using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Vickys Christmas Pudding Cookies, GF DF EF SF NF:
- Take 350 g gluten-free / plain flour (2 & 3/4 cups)
- Get 1/4 tsp xanthan gum if using GF flour
- Take 75 g cocoa powder (3/4 cups)
- Prepare 2 tsp baking powder
- Make ready 225 g gold foil-wrapped Stork margarine block (1 cup)
- Take 350 g granulated sugar (1 & 3/4 cups)
- Get 2 tsp vanilla extract
- Take 80 ml light coconut milk, extra if required (1/3 cup)
- Prepare 1 batch my Royal Icing from my previously posted recipe
- Get Green and red ready roll fondant icing
Poached pears (DF, EF, SF, NF) Popcorn clusters or caramel corn (EF) Popcorn cake (EF) Pralines,<-this version is dairy free (EF) Pumpkin seeds (DF, EF, SF, NF) Pudding; Pudding pie with almond or cookie crumble crust; Rice pudding ( EF, NF) Rice krispie bars using puffed rice or gluten-free rice Krispies (EF) Roasted chestnuts. (DF, EF, SF. A set of appetizing cooking recipes complete with Tutorial how to make it. These cookies are a wee taste of Christmas. Vickys Steamed Syrup Suet Pudding Gf Df Ef Sf Nf Recipe By Vicky.
Steps to make Vickys Christmas Pudding Cookies, GF DF EF SF NF:
- Whisk the flour, xanthan gum if using, cocoa powder and baking soda together
- Cut in the butter to form a breadcrumb mixture then mix in the sugar
- Add the vanilla and enough milk to form a soft dough
- Wrap and let chill in the fridge for 1 hour.
- Let the dough rest out of the fridge for 20 minutes then flour a surface and roll out to around 5mm thick
- Cut out the cookie shapes using a 2.5 cm cutter. Place back on the parchment paper-lined baking sheet. Re-roll scraps and repeat. Put back into the fridge for 20 minutes to chill again. This will stop the shapes spreading when baked
- Meanwhile, preheat the oven to gas 4 / 180C / 350F
- Bake the cookies for 12 - 16 minutes or until the center of the cookie no longer looks wet and they've risen slightly
- Let cool on a wire rack
- Follow my Royal Icing recipe to make the thick cookie glaze. Ice as shown. Cut some holly leaves from some green ready roll icing and roll some berries from some red to complete the topping decoration
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