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Fast Guide to Preparing Perfect Vickys Coconut Cherry Cookies, GF DF EF SF NF

Hoping to eat Vickys Coconut Cherry Cookies, GF DF EF SF NF a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with clear procedures on producing a Vickys Coconut Cherry Cookies, GF DF EF SF NF like a famous chef made.

Vickys Coconut Cherry Cookies, GF DF EF SF NF

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 achieve it.

To cook an extraordinary Vickys Coconut Cherry Cookies, GF DF EF SF NF, here are the components needed:

  1. Prepare 80 grams (1/3 cup) of butter/sunflower spread.
  2. Get 125 grams (4.5 oz) of caster (superfine) sugar.
  3. Provide 80 grams (2.5 oz) of dessicated coconut.
  4. Get 70 grams (1/2 cup) of + 1 tbsp) cornstarch.
  5. Take 20 grams of (2 level tbsp) potato starch, not flour.
  6. Prepare 50 grams (1/3 cup) of brown rice flour.
  7. Use 20 grams of (4 level tbsp) sorghum flour.
  8. Prepare 1 1/2 tsp of vanilla extract.
  9. Take 8 of glacé cherries, halved.

After readying the ingridients, now you are good to prepare your tasty Vickys Coconut Cherry Cookies, GF DF EF SF NF by following the guidances below:

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

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