Recipes

How to Cook Perfect Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF

Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF. Vickys Cornmeal Fried Aubergine / Eggplant, Gf Df Ef Sf Nf If you find this vickys cherry banana muffins. A delicious pudding cake made with freshly vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf.

Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF Varieties / season july through october eggplants are members A delicious pudding cake made with freshly vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf. Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF. Mix the flour, xanthan gum if using, bicarb of soda, mixed spice, cinnamon and nutmeg together in a Cut in the sunflower spread like you would if making pastry. You can have Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF using 14 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF

  1. You need of Cookie Dough.
  2. You need 100 g of sugar (1/2 cup).
  3. Prepare 65 g of gold foil-wrapped Stork margarine block (1/4 cup).
  4. Prepare 2 tbsp of light coconut milk.
  5. Prepare 1/2 tsp of vanilla extract.
  6. It’s 65 g of plain / gluten-free flour (1/2 cup).
  7. It’s 35 g of cornmeal / fine polenta (1/4 cup).
  8. Prepare 1/2 tsp of ground cinnamon.
  9. You need 3/4 tsp of baking powder.
  10. You need of Zest of half a lemon (other half used in topping).
  11. Prepare of Sugar Topping.
  12. You need 50 g of sugar (1/4 cup).
  13. Prepare of Zest of half a lemon.
  14. Prepare 1/2 tsp of ground cinnamon.

Stir in the sugar, currants, sulranas, raisins, cherries, mixed peel and lemon zest. Mix the brown sugar with the cinnamon. Ingredients of vickys artichoke & spinach pinwheels, gf df ef sf nf. It is one of my favorites.

Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF step by step

  1. Cream the sugar and margarine together until fluffy.
  2. Mix in the milk and vanilla to loosen.
  3. Combine the flour, cornmeal, cinnamon, baking powder and lemon zest.
  4. Add to the creamed margarine and mix to form a soft, slightly sticky dough.
  5. Put in the fridge for 2 hours to set.
  6. Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper.
  7. Mix the topping ingredients together in a bowl.
  8. Flour your hands lightly and divide the well-chilled mixture into 24 small balls – it looks like not enough dough for 24 but trust me!.
  9. Roll each ball in the sugar topping then place on the baking sheet.
  10. Bake for 12 minutes, until turning golden on the edges.
  11. Let cool and set on a wire rack and store in a lidded container for up to a week.
  12. So delicious!!.

To the mince add the onions and fry until almost done Ingredients of vickys scottish potato salad, gf df ef sf nf you need of vickys eggless mayo, see my recipe list for this. I love cinnamon and use it at every opportunity. Glaze the dough with some coconut milk and sprinkle with the brown sugar cinnamon mixture. Add the pumpkin puree, cinnamon chips, milk, lemon juice and vanilla, kneading until you form a soft dough. Don't overwork it https Brush the tops with milk to glaze then sprinkle with cinnamon sugar.

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