Vickys Christmas Pudding Cookies, GF DF EF SF NF
Vickys Christmas Pudding Cookies, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys christmas pudding cookies, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Christmas Pudding Cookies, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Vickys Christmas Pudding Cookies, GF DF EF SF NF is something that I have loved my entire life.

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

The ingredients needed to make Vickys Christmas Pudding Cookies, GF DF EF SF NF:
  1. Make ready 350 g gluten-free / plain flour (2 & 3/4 cups)
  2. Make ready 1/4 tsp xanthan gum if using GF flour
  3. Get 75 g cocoa powder (3/4 cups)
  4. Make ready 2 tsp baking powder
  5. Make ready 225 g gold foil-wrapped Stork margarine block (1 cup)
  6. Get 350 g granulated sugar (1 & 3/4 cups)
  7. Make ready 2 tsp vanilla extract
  8. Take 80 ml light coconut milk, extra if required (1/3 cup)
  9. Get 1 batch my Royal Icing from my previously posted recipe
  10. Make ready Green and red ready roll fondant icing
Instructions to make Vickys Christmas Pudding Cookies, GF DF EF SF NF:
  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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