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Once it comes to cooking, then it’s very important to take into account that everybody started somewhere. I do not know of one person who came to be with a wooden cooking spoon and ready to go. There is a lot of learning that needs to be done in order to become prolific cook and there is always room for advancement. Not only do you need to start with the basics in terms of cooking but you nearly should begin again after understanding how to cook a fresh cuisine such as Chinese, Chinese, Thai, or Indian food.
The fantastic news is that when you have learned the basics of cooking it’s improbable you will ever have to relearn them. This means you may constantly build up and expand your own cooking skills. As you know new recipes and improve your culinary abilities and talents you will find that preparing your meals from scratch is a whole lot more rewarding than preparing pre packaged meals that are purchased from the shelves of your local supermarkets.
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We hope you got insight from reading it, now let’s go back to vickys traditional easter cookies gf df ef sf nf recipe. You can have vickys traditional easter cookies gf df ef sf nf using 8 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to prepare Vickys Traditional Easter Cookies GF DF EF SF NF:
- Provide 100 g gold foil-wrapped Stork margarine
- Provide 75 g caster sugar /superfine
- You need 200 g gluten-free / plain flour
- Use 1 tsp mixed spice for baking - see my homemade recipe mix
- You need 50 g currants
- Get 50-60 ml coconut milk, warmed
- Provide pinch saffron threads (optional for colour)
- Prepare extra milk and sugar for glazing
Steps to make Vickys Traditional Easter Cookies GF DF EF SF NF:
- Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper
- Cream the margarine and sugar together until light
- Mix the flour and mixed spice together
- Stir into the creamed mixture with the currants
- Add the saffron threads to the warm milk and stir to release the colour
- Add just enough to the cookie mixture to bring together to form a soft dough, around 50ml for plain flour, the whole lot for gluten-free
- Dust a work surface with flour and roll out the dough quite thinly
- Use a 7 - 8 cm fluted cookie cutter to cut out rounds and place on the baking sheet. Re-roll the dough and cut more rounds until the dough is used up. I got 20 rounds from a 7"cutter, 18 from an 8" one
- Bake for 8 minutes then take out of the oven, brush with some extra coconut milk and sprinkle with extra sugar and put back in the oven for 4 minutes
- Let cool on a wire rack before serving
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