vickys jelly crystal cookies gluten dairy egg soy free

Ingredients vickys jelly crystal cookies gluten dairy egg soy free

260 grams gluten-free all-purpose flour
85 grams powdered jelly/jell-o any flavour
1 tbsp cornstarch heaped
3/4 tsp baking powder
120 ml melted coconut oil / butter
60 ml rice milk
Icing
115 grams icing/powdered sugar
1 tbsp taken from above jelly crystals
2 tbsp rice milk or as required

how to make vickys jelly crystal cookies gluten dairy egg soy free

Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper

Set aside 1 tablespoon of the jelly crystals in a bowl for making the icing

In another bowl mix the flour, cornstarch, baking powder and remaining jelly crystals

Add the oil & milk and mix until the dough is thick and evenly coloured

Take heaped teaspoons of the dough and roll into inch sized balls. Place on the baking sheet 2 inches apart

Flatten the balls with the bottom of a glass and bake for 8 - 9 minutes until the cookie tops are dry

Let cool on the baking sheet then transfer to a wire rack

To make the icing, add the icing sugar to the bowl with the 1tbsp jelly crystals in it. Add enough milk to make it spreadable but not runny

When the cookies have cooled spread a little icing on each and shake some sugar strands on top

These are perfect for kids and theme coloured food partys. Green/lime, blackcurrant/purple and orange are perfect colours for a Halloween party

Makes 28 - 32 cookies