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Vickys St Patricks Day Shamrock Cookies, Gluten, Dairy, Egg & Soy-free Recipe

Vickys St Patricks Day Shamrock Cookies, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 30 minutes
Serving : 22
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Prepare the ingredients before making Vickys St Patricks Day Shamrock Cookies, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys St Patricks Day Shamrock Cookies, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys St Patricks Day Shamrock Cookies, Gluten, Dairy, Egg & Soy-Free

  • 180 grams sorghum flour
  • 65 grams arrowroot or cornstarch
  • 125 grams icing/powdered sugar
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1 pinch salt
  • 112 grams sunflower spread/butter
  • 2 tsp vanilla extract
  • 1 tbsp or as required milk of choice, I use rice milk
  • 1 green sugar or sugar strands for decoration
  • 1 shamrock cookie cutter small enough to fit inside a circle cookie cutter

How to Make Vickys St Patricks Day Shamrock Cookies, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Vickys St Patricks Day Shamrock Cookies, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Mix all the dry ingredients together in a bowl
  • Step 2
  • Add the vanilla and butter and rub in with your fingertips until it forms crumbs (you could add green food colouring at this point if you wish but don't make it too dark!)
  • Step 3
  • Start to knead and form the dough, adding milk if required but don't make the dough wet
  • Step 4
  • Wrap the dough and refrigerate for an hour
  • Step 5
  • Preheat the oven to gas 4 / 180C / 350°F and line a baking tray with parchment paper
  • Step 6
  • Dust a surface with flour and roll the dough out to around 5mm thick
  • Step 7
  • Cut circles with a round cutter that's big enough to fit the shamrock cutter inside. I used a 3 inch circle with a 1.5 inch shamrock
  • Step 8
  • Keep re-rolling the dough and cut as many cookies out as you can
  • Step 9
  • Put the cookies on the baking sheet and one by one place the shamrock cutter in the centre of each to use as a shape guide. Pour some green coloured sugar inside then slowly lift it away
  • Step 10
  • Be careful not to knock the sugar pattern off when putting the tray in the oven. Bake for 15 minutes until golden
  • Step 11
  • Let cool on the baking sheet then when cooled knock off the excess sugar
  • Step 12
  • You can get around 22 x 3 inch cookies from the dough or.....
  • Step 13
  • Mix the leftover dough with sprinkles and make shamrock shaped cookies
  • Step 14
  • Bake for 12 - 14 minutes
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