Recipe: Appetizing Vickys Halloween Poopy Cookies πŸ’© GF DF EF SF NF

Vickys Halloween Poopy Cookies πŸ’© GF DF EF SF NF.

You can have Vickys Halloween Poopy Cookies πŸ’© GF DF EF SF NF using 11 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Vickys Halloween Poopy Cookies πŸ’© GF DF EF SF NF

  1. You need 240 g of gluten-free / plain flour (2 cups).
  2. It’s 1/4 tsp of xanthan gum if using GF flour.
  3. It’s 200 g of granulated sugar (1 cup).
  4. Prepare 200 g of soft brown sugar (1 cup).
  5. It’s 130 g of cocoa powder (3/4 cup slightly rounded).
  6. You need 1 tsp of baking powder.
  7. It’s 1 tsp of baking soda.
  8. Prepare 250 g of gold foil-wrapped Stork margarine, cubed (1 cup).
  9. Prepare 60 ml of light coconut milk (1/4 cup) plus extra as required.
  10. It’s 1 tbsp of vanilla extract.
  11. You need 175 g of Enjoy Life chocolate chips (1 cup – optional).

Vickys Halloween Poopy Cookies πŸ’© GF DF EF SF NF step by step

  1. Whisk the flour, xanthan gum if using, sugar, cocoa and baking powder together in a large bowl.
  2. Cut in the butter with a fork or pastry knife until the mixture resembles breadcrumbs.
  3. Add the milk and vanilla and mix to form a soft dough. Add only enough liquid to bring it together. If you add too much milk, add some more flour in. Fold in the choc chips if using.
  4. Wrap in clingfilm and refrigerate for 1 hour. At this point you can divide the dough and freeze half for another time.
  5. Divide the dough into balls around the size of a golfball, then roll each ball into an 8 inch long 'snake'.
  6. Form the poop shapes on the baking sheet by winding the snakes around to form a snail out of half of their length. Don't leave a huge hole in the middle like shown (first batch mistake lol) or the cookies will sink down into it when baking. Coil them like snails then build on top.
  7. Continue to wind on top to fill in the gap. Pinch the tops to form the points (gross lol). Chill another 30 minutes.
  8. Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper. (This recipe makes 2 batches so if your oven is big enough, line 2 sheets).
  9. Bake for 9 – 12 minutes until set.
  10. Let stand on the tray for 5 minutes then transfer to a wire rack to cool completely.
  11. When cooled, use a dab of piping icing for eyes or to stick eyes on if you want to.

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