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Vickys 'other' Blondies / Butterscotch Bars, Gluten, Dairy, Egg & Soy-free Recipe

Vickys 'Other' Blondies / Butterscotch Bars, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 16
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Prepare the ingredients before making Vickys 'Other' Blondies / Butterscotch Bars, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys 'Other' Blondies / Butterscotch Bars, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys 'Other' Blondies / Butterscotch Bars, Gluten, Dairy, Egg & Soy-Free

  • 400 grams light brown sugar (2 packed cups)
  • 112 grams butter - I use the non-dairy gold-foil wrapped Stork brand for this
  • 1 tbsp Vickys Best Egg Replacer for Gluten-Free Baking recipe from my profile or Ener-G brand*
  • 60 ml full fat coconut milk
  • 1 tsp vanilla extract
  • 158 grams (1 cup) rice flour
  • 125 grams cornstarch
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 100 grams desiccated coconut (1 cup)

How to Make Vickys 'Other' Blondies / Butterscotch Bars, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Vickys 'Other' Blondies / Butterscotch Bars, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • *If using Ener-G or another brand egg replacer, add a half teaspoon xanthan gum to your ingredients. My egg replacer already contains some
  • Step 2
  • Melt the butter and sugar together gently over a low heat in a heavy-bottomed pan. Let it cook for 10 minutes until the sugar is dissolved and the mixture begins to bubble
  • Step 3
  • Remove the pan from the heat and let it cool for 30 minutes, stirring now and again so the mix doesn't set. It will become thick like caramel
  • Step 4
  • Meanwhile line an 8" x 8" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350°F
  • Step 5
  • Combine the egg replacer and coconut milk and mix together well. Set aside
  • Step 6
  • Combine the flour, starch, baking powder and salt in another bowl
  • Step 7
  • Pour the cooled caramel into a mixer bowl and on a low speed beat in the egg replacer/milk mixture and vanilla
  • Step 8
  • Beat the flour mix into the caramel in batches to form a dough
  • Step 9
  • When fully incorporated beat the desiccated coconut into the caramel dough
  • Step 10
  • Press the dough into the lined tin. It will be very stiff
  • Step 11
  • Bake for 30 minutes until the dough is pulling away from the sides of the tin
  • Step 12
  • Cool in the tin then turn out and cut into 2" squares
Vickys 'Other' Blondies / Butterscotch Bars, Gluten, Dairy, Egg & Soy-Free Reviews

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