Vickys Coconut Cherry Cookies, GF DF EF SF NF
Vickys Coconut Cherry Cookies, GF DF EF SF NF

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys coconut cherry cookies, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Coconut Cherry Cookies, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Vickys Coconut Cherry Cookies, GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook vickys coconut cherry cookies, gf df ef sf nf using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Coconut Cherry Cookies, GF DF EF SF NF:
  1. Take 80 grams (1/3 cup) butter/sunflower spread
  2. Take 125 grams (4.5 oz) caster (superfine) sugar
  3. Make ready 80 grams (2.5 oz) dessicated coconut
  4. Get 70 grams (1/2 cup) + 1 tbsp) cornstarch
  5. Get 20 grams (2 level tbsp) potato starch, not flour
  6. Make ready 50 grams (1/3 cup) brown rice flour
  7. Take 20 grams (4 level tbsp) sorghum flour
  8. Get 1 1/2 tsp vanilla extract
  9. Make ready 8 glacé cherries, halved
Steps to make Vickys Coconut Cherry Cookies, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper
  2. Cream the butter and sugar together
  3. Set aside 3 heaped tablespoons of the shredded coconut and add the rest to the butter/sugar mixture
  4. Add the flours, starches and vanilla and mix to a soft dough
  5. 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
  6. Roll each into a ball then roll in the coconut you set aside earlier
  7. Place the balls onto the baking sheet. Flatten with the palm of your hand and place a cherry half in the centre of each
  8. Bake for 16 - 18 minutes. Let cool on the sheet a minute before transferring to a wire rack to cool completely
  9. 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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