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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 make vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf you need 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to prepare Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:
  1. Get Cookie Dough
  2. Use sugar (1/2 cup)
  3. Get gold foil-wrapped Stork margarine block (1/4 cup)
  4. Use light coconut milk
  5. You need vanilla extract
  6. Prepare plain / gluten-free flour (1/2 cup)
  7. Use cornmeal / fine polenta (1/4 cup)
  8. You need ground cinnamon
  9. Prepare baking powder
  10. Use Zest of half a lemon (other half used in topping)
  11. Take Sugar Topping
  12. Use sugar (1/4 cup)
  13. Take Zest of half a lemon
  14. Use ground cinnamon
Steps 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!!

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. Beat together the egg yolks, sugars, and xanthan gum until light. pumpkin bars with philadelphia cream cheese icing Beat together eggs, sugar, and oil, and pumpkin until fluffy.

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