This sweet Christmas treat can be made with extra ingredients, such as chopped nuts, if you prefer a crunch. You can also drizzle with melted white vegan chocolate.
Ingredients:
- 3/4 cup of butter substitute - softened
- 2/3 cup of sugar
- The equivalent of 2 eggs made with egg replacer. We used Orgran brand
- 1 teaspoon of vanilla
- 3 cups of gluten free flour. We made our cookies with Coles 'I'm Free From' brand flour. You may need a little more or less flour depending on the gluten free flour you choose. Use 2 cups of everyday plain flour if you are not requiring a gluten free cookie
- 1/4 teaspoon of salt
- 3/4 cup of finely chopped glace cherries, or, we used one 150g bag
- 1/2 teaspoon of baking powder
- 1 cup of shredded coconut
Method:
- Cream the butter and sugar using electric beaters.
- Add the egg replacer and vanilla and beat until combined.
- Add the baking powder and salt and mix.
- Now add the flour and stir in after each cup.
- Stir through the chopped glace cherries and nuts if you decide to include them.
- The batter will be a little sticky but should be able to be manipulated with your hands. Drop balls of the mix into a dish of the shredded coconut and roll them around. Place on a lined baking tray and press down. Sprinkle a little more coconut on the top of each cookie.
- Bake at 180C for approximately 12 to 15 minutes until the shredded coconut browns a little.
- When cooled, you can drizzle with white chocolate or enjoy 'Santa's Whiskers' as they are.
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