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Vickys Vanilla Butter Cookie Pops, GF DF EF SF NF
Vickys Vanilla Butter Cookie Pops, GF DF EF SF NF

Before you jump to Vickys Vanilla Butter Cookie Pops, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

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A large amount of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably easy to live green, all things considered. A lot of it truly is merely utilizing common sense.

We hope you got benefit from reading it, now let’s go back to vickys vanilla butter cookie pops, gf df ef sf nf recipe. To cook vickys vanilla butter cookie pops, gf df ef sf nf you need 9 ingredients and 12 steps. Here is how you do it.

  1. Prepare 170 grams butter or dairy-free spread like gold foil-wrapped Stork brand
  2. Use 170 grams granulated sugar
  3. Get 280 grams gluten-free/plain flour (2 cups)
  4. Provide 3 tbsp milk or dairy-free alternative
  5. Provide 1 tbsp cornstarch/cornflour
  6. You need 1/2 tsp baking powder
  7. Get 2 tsp vanilla extract
  8. Take 1/4 tsp salt
  9. Provide Fondant ready-roll icing and gel colouring as required
  1. Cream the butter and sugar together until light and fluffy, then beat in the milk and vanilla
  2. Sift the flour, salt, baking powder and cornstarch into the bowl and mix well to form a dough. You may need a little extra milk if using gluten-free flour
  3. Cut the dough in half and flatten. Wrap in clingfilm or baking parchment and chill in the fridge for an hour. You can also at this stage put the dough in a freezer bag and freeze it for up to 3 months
  4. Preheat the oven to gas 5/ 190C / 375°F and line your baking sheets with baking parchment
  5. Take a disc of dough out of the fridge and let sit out for 10 minutes so it's easier to roll out
  6. Dust a surface with flour then roll out the dough to a quarter inch thick and cut out circle shapes
  7. Press the cake pop stick halfway up each cookie to make the indent shape then place on the baking sheets 2cm apart
  8. Bake for 12-15 minutes or until golden brown then cool on a wire rack
  9. To decorate I use ready roll icing. Colour the icing as you wish with a few drops of food colouring. Roll out and cut a disc the same size as you cut your cookies. Give the cookie a brush with some sugared water, put the cake pop stick in place with a little jam to keep it in place then lay the icing disc on top
  10. Build up your design with more icing, edible decoration etc. For the santa suits I coloured some icing black and cut out a strip for the belt. I used a gold edible ink pen for the buckle and some sugar balls for buttons. Stick all the bits on with some sugared water to help them stick
  11. For the snowmen I cut out different colour hat shapes and rolled little balls of orange icing into cones for the noses
  12. These will work well for shapes like xmas trees, stars etc. They make a nice treat for the kids stockings. Put a small cellophane bag over the top and tie with a metallic twist tie

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