Recipe: Appetizing Vickys Vanilla Butter Cookie Pops, GF DF EF SF NF

Vickys Vanilla Butter Cookie Pops, GF DF EF SF NF. First cake pops, now cookie pops! A little novelty for the kids Ingredients of Vickys Red Nose Day Cookies, GF DF EF SF NF. It's of seedless strawberry jam as.

We provide you only the perfect Vickys Slow Baked Ribs, GF DF EF SF NF recipe here. Vickys Chocolate Chip Cookies, GF DF EF SF NF Often vegan cookies can be quite 'cakey' but these are lovely and chewy - if you can Great recipe for Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF. I was trying to make a whoopie pie here lol. You can have Vickys Vanilla Butter Cookie Pops, GF DF EF SF NF using 9 ingredients and 12 steps. Here is how you cook it.

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

You need 170 grams of butter or dairy-free spread like gold foil-wrapped Stork brand.
It's 170 grams of granulated sugar.
You need 280 grams of gluten-free/plain flour (2 cups).
Prepare 3 tbsp of milk or dairy-free alternative.
You need 1 tbsp of cornstarch/cornflour.
Prepare 1/2 tsp of baking powder.
It's 2 tsp of vanilla extract.
You need 1/4 tsp of salt.
It's of Fondant ready-roll icing and gel colouring as required.

That was the experiment but although these are soft. Recipe: Delicious Indonesian-style Coconut Black Rice Pudding with Mango - vegan. Vickys Vol Au Vents, GF DF EF SF NF I've never been to … Vickys Breadsticks, GF DF EF SF NF Instructions Grease a large baking sheet. Stir in the chocolate chips and marshmallows.

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

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 well to form a dough. You may need a little extra milk if using gluten-free flour.
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.
Preheat the oven to gas 5/ 190C / 375°F and line your baking sheets with baking parchment.
Take a disc of dough out of the fridge and let sit out for 10 minutes so it's easier to roll out.
Dust a surface with flour then roll out the dough to a quarter inch thick and cut out circle shapes.
Press the cake pop stick halfway up each cookie to make the indent shape then place on the baking sheets 2cm apart.
Bake for 12-15 minutes or until golden brown then cool on a wire rack.
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.
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.
For the snowmen I cut out different colour hat shapes and rolled little balls of orange icing into cones for the noses.
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.

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