Vickys Christmas Pudding Cookies, GF DF EF SF NF

Name: Vickys Christmas Pudding Cookies, GF DF EF SF NF
Total time: 900 s
Yield: 30 cookies
Cuisine: British
Ingredients: 350 g gluten-free / plain flour (2 & 3/4 cups); 1/4 tsp xanthan gum if using GF flour; 75 g cocoa powder (3/4 cups); 2 tsp baking powder; 225 g gold foil-wrapped Stork margarine block (1 cup); 350 g granulated sugar (1 & 3/4 cups); 2 tsp vanilla extract; 80 ml light coconut milk, extra if required (1/3 cup); 1 batch my Royal Icing from my previously posted recipe; Green and red ready roll fondant icing

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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 @allergyfriendlycook

Scotland

This is a basic sugar cookie recipe with added cocoa but decorating them in this way is really cute for Christmas

Saved

Ingredients

15 minutes

30 cookies

350 ggluten-free / plain flour (2 & 3/4 cups)
1/4 tspxanthan gum if using GF flour
75 gcocoa powder (3/4 cups)
2 tspbaking powder
225 ggold foil-wrapped Stork margarine block (1 cup)
350 ggranulated sugar (1 & 3/4 cups)
2 tspvanilla extract
80 mllight coconut milk, extra if required (1/3 cup)
1 batchmy Royal Icing from my previously posted recipe
Green and red ready roll fondant icing

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Steps

15 minutes

1

Whisk the flour, xanthan gum if using, cocoa powder and baking soda together
2

Cut in the butter to form a breadcrumb mixture then mix in the sugar
3

Add the vanilla and enough milk to form a soft dough
4

Wrap and let chill in the fridge for 1 hour.
5

Let the dough rest out of the fridge for 20 minutes then flour a surface and roll out to around 5mm thick
6

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
7

Meanwhile, preheat the oven to gas 4 / 180C / 350F
8

Bake the cookies for 12 - 16 minutes or until the center of the cookie no longer looks wet and they've risen slightly
9

Let cool on a wire rack
10

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on December 22, 2019 20:48

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!