Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vickys ‘put the lime in the coconut’ cookies, gf df ef sf nf. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys ‘Put The Lime In The Coconut’ Cookies, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Vickys ‘Put The Lime In The Coconut’ Cookies, GF DF EF SF NF is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have vickys ‘put the lime in the coconut’ cookies, gf df ef sf nf using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vickys ‘Put The Lime In The Coconut’ Cookies, GF DF EF SF NF:

1. Take 300 g gluten-free / plain flour (2.5 cups)
2. Get 1/4 tsp xanthan gum if using GF flour
3. Take 100 g granulated sugar
4. Get 45 g desiccated coconut (1/2 cup)
5. Make ready 2 tbsp lime zest
6. Make ready 1 tsp rum extract (or vanilla)
7. Make ready 225 g Stork block margarine, cubed (1 cup)
8. Get 4 tsp coconut milk or as required
9. Take Glaze
10. Take 250 g icing sugar / powdered sugar (2 cups)
11. Get 1 tsp lime zest
12. Make ready 1 tbsp lime juice
13. Get 4 tbsp coconut milk or as required

Steps to make Vickys ‘Put The Lime In The Coconut’ Cookies, GF DF EF SF NF:

1. Preheat oven to gas 3 / 190C / 325F and line a baking sheet with parchment paper
2. Mix the flour, sugar, desiccated coconut, lime zest and extract together in a bowl then add the cubed margarine
3. Rub in the margarine and knead until the dough comes together, adding up to 4 tsp of coconut milk as required. The dough should be smooth and dry - not sticky
4. Shape dough into a ball, then divide in half. On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thick
5. Using a 2 inch round cutter, cut out shapes from the dough. Place the cutouts 1 inch apart on the baking sheet. You should get roughly 24 rounds from each dough half
6. Bake for 15 - 18 minutes, or just until the bottoms start to brown. Transfer cookies to a wire rack and let cool
7. Mix the glaze ingredients together using just enough coconut milk to form a thick paste and ice the cookies, sprinkling extra zest on top to decorate if you like
8. They’ll keep well in a lidded container for 3 or 4 days
9. Ready to serve and ENJOY!

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