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Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF
Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF

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We hope you got benefit from reading it, now let’s go back to vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf recipe. To cook vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf you need 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:
  1. You need Cookie Dough
  2. Prepare sugar (1/2 cup)
  3. Get gold foil-wrapped Stork margarine block (1/4 cup)
  4. Take light coconut milk
  5. Prepare vanilla extract
  6. Prepare plain / gluten-free flour (1/2 cup)
  7. Take cornmeal / fine polenta (1/4 cup)
  8. You need ground cinnamon
  9. You need baking powder
  10. Get Zest of half a lemon (other half used in topping)
  11. You need Sugar Topping
  12. Provide sugar (1/4 cup)
  13. Provide Zest of half a lemon
  14. Take ground cinnamon
Instructions to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:
  1. Cream the sugar and margarine together until fluffy
  2. Mix in the milk and vanilla to loosen
  3. Combine the flour, cornmeal, cinnamon, baking powder and lemon zest
  4. Add to the creamed margarine and mix to form a soft, slightly sticky dough
  5. Put in the fridge for 2 hours to set
  6. Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
  7. Mix the topping ingredients together in a bowl
  8. Flour your hands lightly and divide the well-chilled mixture into 24 small balls - it looks like not enough dough for 24 but trust me!
  9. Roll each ball in the sugar topping then place on the baking sheet
  10. Bake for 12 minutes, until turning golden on the edges
  11. Let cool and set on a wire rack and store in a lidded container for up to a week
  12. So delicious!!

Meanwhile, in a small bowl, whisk the egg yolks, salt, spices and the remaining cream and brown sugar. Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF. I had just enough flour left to make these treats for the kids to make up for the lockdown stopping us going to the traditional National Trust Easter Egg Hunt that we've done every Easter Weekend since they were little. Here is how you achieve it. Ingredients of Vickys Easter Hot Cross Scones, GF DF EF SF NF.

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