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We hope you got benefit from reading it, now let’s go back to vickys coconut cherry cookies, gf df ef sf nf recipe. You can have vickys coconut cherry cookies, gf df ef sf nf using 9 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Vickys Coconut Cherry Cookies, GF DF EF SF NF:
- Get 80 grams (1/3 cup) butter/sunflower spread
- Take 125 grams (4.5 oz) caster (superfine) sugar
- Provide 80 grams (2.5 oz) dessicated coconut
- Use 70 grams (1/2 cup) + 1 tbsp) cornstarch
- Prepare 20 grams (2 level tbsp) potato starch, not flour
- Use 50 grams (1/3 cup) brown rice flour
- Prepare 20 grams (4 level tbsp) sorghum flour
- Prepare 1 1/2 tsp vanilla extract
- Get 8 glacé cherries, halved
Instructions to make Vickys Coconut Cherry Cookies, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper
- Cream the butter and sugar together
- Set aside 3 heaped tablespoons of the shredded coconut and add the rest to the butter/sugar mixture
- Add the flours, starches and vanilla and mix to a soft dough
- 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
- Roll each into a ball then roll in the coconut you set aside earlier
- Place the balls onto the baking sheet. Flatten with the palm of your hand and place a cherry half in the centre of each
- Bake for 16 - 18 minutes. Let cool on the sheet a minute before transferring to a wire rack to cool completely
- 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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