Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys blondies / butterscotch bars, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Vickys Blondies / Butterscotch Bars, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Vickys Blondies / Butterscotch Bars, GF DF EF SF NF is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have vickys blondies / butterscotch bars, gf df ef sf nf using 10 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Blondies / Butterscotch Bars, GF DF EF SF NF:

1. Make ready 400 grams light brown sugar (2 packed cups)
2. Prepare 112 grams (1/2 cup) gold-foil wrapped Stork block margarine
3. Make ready 1 tbsp Vickys Best Egg Replacer for Gluten-Free Baking recipe from my profile or Ener-G brand*
4. Take 60 ml (1/4 cup) full fat coconut milk
5. Prepare 1 tsp vanilla extract
6. Make ready 158 grams (1 cup) rice flour
7. Get 125 grams (1 cup) cornstarch
8. Get 2 tsp baking powder
9. Make ready 1/4 tsp salt
10. Get 100 grams (1 cup) desiccated coconut

Steps to make Vickys Blondies / Butterscotch Bars, GF DF EF SF NF:

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
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
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
4. Meanwhile line an 8x 8 square tin with parchment paper and preheat the oven to gas 4 / 180C / 350°F
5. Combine the egg replacer and coconut milk and mix together well. Set aside
6. Combine the flour, starch, baking powder and salt in another bowl
7. Pour the cooled caramel into a mixer bowl and on a low speed beat in the egg replacer/milk mixture and vanilla
8. Beat the flour mix into the caramel in batches to form a dough
9. When fully incorporated beat the desiccated coconut into the caramel dough
10. Press the dough into the lined tin. It will be very stiff
11. Bake for 30 minutes until the dough is pulling away from the sides of the tin
12. Cool in the tin then turn out and cut into 2* squares
13. Ready to serve and ENJOY!

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