Recipe of Award-winning Vickys Coconut Cherry Cookies, GF DF EF SF NF

Vickys Coconut Cherry Cookies, GF DF EF SF NF.

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, vickys coconut cherry cookies, gf df ef sf nf. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Vickys Coconut Cherry Cookies, GF DF EF SF NF is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it's quick, it tastes yummy. Vickys Coconut Cherry Cookies, GF DF EF SF NF is something that I've loved my whole life. They're fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have vickys coconut cherry cookies, gf df ef sf nf using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Coconut Cherry Cookies, GF DF EF SF NF:

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

Instructions to make Vickys Coconut Cherry Cookies, GF DF EF SF NF:

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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