Vickys Coconut Cherry Cookies, GF DF EF SF NF

Name: Vickys Coconut Cherry Cookies, GF DF EF SF NF
Total time: 1800 s
Yield: 16 servings
Cuisine: American
Ingredients: 80 grams (1/3 cup) butter/sunflower spread; 125 grams (4.5 oz) caster (superfine) sugar; 80 grams (2.5 oz) dessicated coconut; 70 grams (1/2 cup) + 1 tbsp) cornstarch; 20 grams (2 level tbsp) potato starch, not flour; 50 grams (1/3 cup) brown rice flour; 20 grams (4 level tbsp) sorghum flour; 1 1/2 tsp vanilla extract; 8 glacé cherries, halved

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

Love these! If you like them a little thicker, chill the cookies in the fridge a half hour before baking so they don't spread so much. If you don't need these to be gluten free, replace the flours and starches with 150g (1 & 1/4 cups) plain flour

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

30 mins

16 servings

80 grams (1/3 cup)butter/sunflower spread
125 grams (4.5 oz)caster (superfine) sugar
80 grams (2.5 oz)dessicated coconut
70 grams (1/2 cup)+ 1 tbsp) cornstarch
20 grams(2 level tbsp) potato starch, not flour
50 grams (1/3 cup)brown rice flour
20 grams(4 level tbsp) sorghum flour
1 1/2 tspvanilla extract
8glacé cherries, halved

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Steps

30 mins

1

Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper
2

Cream the butter and sugar together
3

Set aside 3 heaped tablespoons of the shredded coconut and add the rest to the butter/sugar mixture
4

Add the flours, starches and vanilla and mix to a soft dough
5

Halve the dough and keep halving each piece until you have 16 pieces. Halve the first big piece, then halve each of those pieces so you have 4 bits, then halve those so you have 8 pieces, then halve all those once more
6

Roll each into a ball then roll in the coconut you set aside earlier
7

Place the balls onto the baking sheet. Flatten with the palm of your hand and place a cherry half in the centre of each
8

Bake for 16 - 18 minutes. Let cool on the sheet a minute before transferring to a wire rack to cool completely
9

Will keep for 2 or 3 days in an airtight container or wrap and freeze for a month. Heat through in a warm oven to freshen up after defrosting

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on September 14, 2013 07:31

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!