To Try: “Could be” Melt-a-ways Here is my “could be” melt-a-way recipe. They could be gluten free, they could be vegan, they could be vegan and gluten free! They are always delicious! Try it with our Recipe Prayers: Baking Edition (below the related material section) and share your pictures on social using #UCCADVENT. Ingredients:
½ cup cornstarch ½ cup sifted icing sugar 1 cup flour (can use a gluten free mix that doesn’t have beans) ¾ cup vegetable shortening (don’t use coconut oil – it will be too greasy if not vegan use butter) 1 tsp vanilla ¼ tsp salt Instructions:
Pre-heat oven to 300 ֯ and line a baking sheet with parchment paper. Sift together the dry ingredients and then add the shortening and flavouring with a pastry fork, wooden spoon (if you have the time) or pulsing on a food processor (if you are willing to clean it out). Once in a rough ball, use a tablespoon ice-cream scope to mold small round shaped cookies and place on a parchment lined baking sheet. Bake for 15 to 20 minutes. Make it fancy!
This is the base, depending on who the cookies are for I like to add special flavours. My favourite flavour profiles are: Orange/ Ginger, Bergamot/Lemon, Floral (rose water and orange blossom water), Chocolate Chilli, Rum/Raisin, Cranberry/ White Chocolate, Cranberry/Citrus, Candy Cane Latte. My favourite way to decorate them is with melted chocolate and pretty sprinkles.
Waiting with you in hope,
Alydia
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