Recipe of Speedy Vickys Traditional Easter Cookies GF DF EF SF NF

Vickys Traditional Easter Cookies GF DF EF SF NF.

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, vickys traditional easter cookies gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Traditional Easter Cookies GF DF EF SF NF is one of the most favored of recent trending meals in the world. It's simple, it's quick, it tastes delicious. It is appreciated by millions every day. Vickys Traditional Easter Cookies GF DF EF SF NF is something that I've loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook vickys traditional easter cookies gf df ef sf nf using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vickys Traditional Easter Cookies GF DF EF SF NF:

1. {Prepare of gold foil-wrapped Stork margarine.
2. {Prepare of caster sugar /superfine.
3. {Make ready of gluten-free / plain flour.
4. {Prepare of mixed spice for baking - see my homemade recipe mix.
5. {Make ready of currants.
6. {Get of coconut milk, warmed.
7. {Take of saffron threads (optional for colour).
8. {Prepare of extra milk and sugar for glazing.

Steps to make Vickys Traditional Easter Cookies GF DF EF SF NF:

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.

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