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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys vanilla butter cookie pops, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Vickys Vanilla Butter Cookie Pops, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Vickys Vanilla Butter Cookie Pops, GF DF EF SF NF is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have vickys vanilla butter cookie pops, gf df ef sf nf using 9 ingredients and 12 steps. Here is how you can achieve that.

  1. Take 170 grams butter or dairy-free spread like gold foil-wrapped Stork brand
  2. Make ready 170 grams granulated sugar
  3. Take 280 grams gluten-free/plain flour (2 cups)
  4. Get 3 tbsp milk or dairy-free alternative
  5. Take 1 tbsp cornstarch/cornflour
  6. Prepare 1/2 tsp baking powder
  7. Take 2 tsp vanilla extract
  8. Get 1/4 tsp salt
  9. Get Fondant ready-roll icing and gel colouring as required

Vickys Vanilla Butter Cookie Pops, GF DF EF SF NF instructions. Cream the butter and sugar together until light and fluffy, then beat in the milk and vanilla. Sift the flour, salt, baking powder and cornstarch into the bowl and mix. Mix the flour, sugar and egg replacer together in a bowl and put the rest of the cookie ingredients into a saucepan.

  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

Sift the flour, salt, baking powder and cornstarch into the bowl and mix. Mix the flour, sugar and egg replacer together in a bowl and put the rest of the cookie ingredients into a saucepan. Melt it together over a low heat. Great recipe for Vickys Vanilla Cookie Santa Hats GF DF EF SF NF. This is what inspired the strawberry santas recipe.

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