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
- You need 113 grams of (half cup) butter / sunflower spread.
- It's 130 grams of granulated sugar.
- You need 1 1/2 tsp of vanilla extract.
- You need 240 ml of full fat coconut milk.
- Prepare 340 grams of (2 & 1/2 cups) plain / gluten-free flour.
- Prepare 3 tsp of baking powder.
- Prepare 3/4 tsp of xanthan gum if using gluten-free flour.
- You need 400 grams of (2 generous cups) chopped strawberries.
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Vickys Strawberries & Cream Cookies, GF DF EF SF NF instructions
- Preheat the oven to gas 5 / 190C / 375°F and line 2 cookie trays with parchment paper.
- Cream the butter and sugar together until pale and fluffy.
- Beat in the coconut milk and vanilla.
- Mix the baking powder (and the xanthan gum) into the flour, then stir the flour into the creamed butter mixture until just combined.
- The batter should be quite thick, enough to stand your spoon up in but gluten free will need a touch more milk added.
- Fold the strawberries into the mixture.
- Take slightly rounded tablespoons or inch cookie scoops of the mixture and place onto the baking trays.
- 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.
- Makes around 3 dozen.
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