Recipe: Delicious Vickys 'Love Hearts' Valentine Cookies, GF DF EF SF NF

  • 3 min read
  • Jun 28, 2021

Vickys 'Love Hearts' Valentine Cookies, GF DF EF SF NF. Vickys 'Love Hearts' Valentine Cookies, GF DF EF SF NF [email protected] Free-From Cookbook Scotland 'Love Heart' sweets are little candies that come in a roll with loving messages such as 'Be Mine' embossed on them. Easter always poses problems for people with allergies to things like dairy and soya, every holiday does really. I hate for my kids to miss out on any treats.

Recipe: Delicious Vickys 'Love Hearts' Valentine Cookies, GF DF EF SF NF They can be customized to say anything you want. Chocolate filled Valentine heart cookies are a special treat for Valentine's Day! These naturally dyed treats are vegan and gluten free. You can cook Vickys 'Love Hearts' Valentine Cookies, GF DF EF SF NF using 9 ingredients and 14 steps. Here is how you cook it.

Ingredients of Vickys 'Love Hearts' Valentine Cookies, GF DF EF SF NF

  1. You need 170 g of gold foil wrapped Stork margarine block.
  2. You need 170 g of granulated sugar.
  3. It’s 280 g of gluten-free / plain flour.
  4. It’s 3 tbsp of or as required milk of choice (I use light coconut milk).
  5. You need 1 tbsp of cornflour.
  6. Prepare 2 tsp of vanilla extract.
  7. Prepare 1/2 tsp of baking powder.
  8. Prepare of My Royal Icing recipe for the glaze – see link at bottom.
  9. Prepare of Tubes of writing icing or an edible ink pen to decorate.

A delicious, yeast-free fruit bread to enjoy. Inspirational home design ideas, decorating, bathroom, bedroom, living room, dining room, kitchen, garden, DIY and furniture. Rethink what a pancake really is with Vicky Cakes, a light, fluffy, and dairy-free pancake & waffle mix that you'll feel good about eating and serving your family. Vicky Cakes is authentically black-owned and woman-owned.

Vickys 'Love Hearts' Valentine Cookies, GF DF EF SF NF step by step

  1. Cream the margarine and sugar together then beat in the milk and vanilla.
  2. Sift in the remaining ingredients and mix to form a dough.
  3. Halve the dough and wrap each ball in clingfilm, flattening into discs before refrigerating for at least 30 minutes.
  4. Preheat the oven to gas 5 / 190C / 375F and line a baking sheet with parchment paper.
  5. Flour a work surface then unwrap the dough. Let it sit at room temp for 10 minutes then roll or pat it out until it's 1/4" thich.
  6. Using a heart shaped cookie cutter, cut as many shapes as you can fit. I used a 3" cutter here. Keep rerolling the dough until you've cut as many shapes as possible. Out of the 2 doughs you should get 30 – 32 hearts or you can keep 1 wrapped dough in the freezer for another day.
  7. Put the cookies on the baking sheet and bake for 12 – 15 minutes or until golden.
  8. Let cool on a wire rack while you make the royal icing – see my previously posted recipe for instructions.
  9. Split the icing into 3 or 4 bowls and colour it as you wish. Emmy wanted bright pink, Jack wanted 'Kermit' green and Michael wanted blue but pastel colours are the best effect for these!.
  10. Ice your cookies as instructed in my Royal Icing recipe and let set for a few hours, 3 – 5 hours is the normal time my icing takes.
  11. There are my gift ones in pastel pink for further decoration.
  12. Use an edible ink pen or a tube of writing icing to write your Valentines messages on the cookies. Have a cocktail stick handy to move the lines of writing icing into place if you make a mistake.
  13. Let set again then give away to the ones you love!.
  14. Vickys Royal Icing for Cookies – No Egg or Powdered Meringue

This Valentine's day – share some (gluten free) chocolate-dipped heart cookies. Buttery, crumbly heart-shaped cookie sandwiches, filled with a pretty raspberry frosting and dipped into dark chocolate – what's not to love?! Easy to make and yet so ridiculously adorable – the perfect Valentine's dessert. Personalize it with photos & text or purchase as is! Cut parchment to fit bottom of standard size round cake pan and grease the parchment and sides of pan with coconut oil.


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