Crinkle cookies are the easiest cookies to make and are a favourite for many. I’ve made mine with Red Hots for Valentines Day!…more
Ingredients
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112 g gold foil wrapped Stork margarine block
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200 g granulated sugar
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2 tbsp light coconut milk or milk of choice
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1/2 tsp vanilla extract
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200 g gluten-free / plain flour
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1/8 tsp xanthan gum if using gluten-free flour
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1 tbsp cornstarch / cornflour
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1/4 tsp baking powder
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1/8 tsp baking soda / bicarb
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3 tbsp / 50g Red Hot Candies / cinnamon flavoured hard sweets
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around 40g icing sugar / powdered sugar to roll the cookies in
Steps
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Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
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You can make these without adding the sweets. Just add a little extra flavouring extract to taste
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For a more pronounced coating of icing sugar, roll the cookie balls in granulated sugar first, then in the icing sugar. The granulated sugar will stop the icing sugar from soaking into the dough. Also if you like your cookies thicker, chill the dough for 30 minutes in the fridge before baking and they’ll retain a rounder, fatter shape