How to Cook Delicious Vickys Strawberries & Cream Cookies, GF DF EF SF NF

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Ingredients of Vickys Strawberries & Cream Cookies, GF DF EF SF NF

  1. You need 113 grams of (half cup) butter / sunflower spread.
  2. It's 130 grams of granulated sugar.
  3. You need 1 1/2 tsp of vanilla extract.
  4. You need 240 ml of full fat coconut milk.
  5. Prepare 340 grams of (2 & 1/2 cups) plain / gluten-free flour.
  6. Prepare 3 tsp of baking powder.
  7. Prepare 3/4 tsp of xanthan gum if using gluten-free flour.
  8. You need 400 grams of (2 generous cups) chopped strawberries.

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Vickys Strawberries & Cream Cookies, GF DF EF SF NF instructions

  1. Preheat the oven to gas 5 / 190C / 375°F and line 2 cookie trays with parchment paper.
  2. Cream the butter and sugar together until pale and fluffy.
  3. Beat in the coconut milk and vanilla.
  4. Mix the baking powder (and the xanthan gum) into the flour, then stir the flour into the creamed butter mixture until just combined.
  5. The batter should be quite thick, enough to stand your spoon up in but gluten free will need a touch more milk added.
  6. Fold the strawberries into the mixture.
  7. Take slightly rounded tablespoons or inch cookie scoops of the mixture and place onto the baking trays.
  8. Bake for 20 minutes or until lightly golden, then let sit on the trays for a few minutes to set before transferring to a wire rack to cool completely.
  9. Makes around 3 dozen.

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