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We hope you got insight from reading it, now let’s go back to vickys christmas pudding cookies, gf df ef sf nf recipe. To cook vickys christmas pudding cookies, gf df ef sf nf you need 10 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Vickys Christmas Pudding Cookies, GF DF EF SF NF:
- Take 350 g gluten-free / plain flour (2 & 3/4 cups)
- Prepare 1/4 tsp xanthan gum if using GF flour
- Take 75 g cocoa powder (3/4 cups)
- Prepare 2 tsp baking powder
- Use 225 g gold foil-wrapped Stork margarine block (1 cup)
- Prepare 350 g granulated sugar (1 & 3/4 cups)
- Get 2 tsp vanilla extract
- Prepare 80 ml light coconut milk, extra if required (1/3 cup)
- Provide 1 batch my Royal Icing from my previously posted recipe
- Provide Green and red ready roll fondant icing
Instructions 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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