Recipes Vickys Coconut Cherry Cookies, GF DF EF SF NF

Recipes Vickys Coconut Cherry Cookies, GF DF EF SF NF

Recipes Vickys Coconut Cherry Cookies, GF DF EF SF NF

  1. 80 grams (1/3 cup) butter/sunflower propagate
  2. 125 gr (4. 5 oz) caster (superfine) glucose
  3. 80 gr (2. 5 oz) dessicated coconut
  4. 70 grams (1/2 cup) just one tbsp) cornstarch
  5. 20 grams (2 level tbsp) eliminato starch, not flour
  6. 50 grams (1/3 cup) dark brown rice flour
  7. 20 grams (4 level tbsp) sorghum flour
  8. .5 tsp vanilla extract
  9. 7 glacé cherries, halved
  1. Preheat the oven to gas 4 / 180C / 350°F and collection a baking sheet with parchment papers

  2. Cream the butter plus sugar together

  3. Set aside 3 heaped tablespoons of the shredded coconut and add the rest to the butter/sugar combination

  4. Add the flours, starches and vanilla and mix to a soft dough

  5. Halve the money 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 which means you have 8 pieces, then halve those once more

  6. Roll each right into a ball then roll in the coconut you set aside earlier

  7. Place the balls onto the baking sheet. Flatten with the hand of your hand and place a cherry half in the centre of each

  8. Bake for 16 – 18 minutes. Permit cool on the sheet a moment before transferring to a wire rack to cool completely

  9. Will preserve for 2 or 3 days in an airtight container or wrap plus freeze for a month. Heat through inside a warm oven to freshen up after defrosting

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