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

Strawberries should be washed and drained just before eating. Unless you're eating strawberries out of hand, you will likely need to hull them. Hulling a strawberry means removing the green caps from. Discover what's hot now - from sleepwear and sportswear to beauty products.

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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