Recipe of Speedy Vickys Almond Flour Snickerdoodles, GF DF EF SF

Vickys Almond Flour Snickerdoodles, GF DF EF SF. Browse Our Home Baking Range at Holland & Barrett. Great recipe for Vickys Almond Flour Snickerdoodles, GF DF EF SF. I love using almond flour, it's one of my favourite ingredients now we're GF.

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Browse Our Home Baking Range at Holland & Barrett. Great recipe for Vickys Almond Flour Snickerdoodles, GF DF EF SF. I love using almond flour, it's one of my favourite ingredients now we're GF.

To begin with this recipe, we must prepare a few components. You can have vickys almond flour snickerdoodles, gf df ef sf using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Almond Flour Snickerdoodles, GF DF EF SF:

  1. {Get 1 tbsp of ground flaxseed.
  2. {Take 3 tbsp of warm water.
  3. {Prepare 112 grams of softened sunflower spread / butter.
  4. {Make ready 170 grams of ground almonds / almond flour (1 & 1/2 cups), divided.
  5. {Get 150 grams of granulated sugar.
  6. {Prepare 50 grams of soft brown sugar.
  7. {Take 1/2 tsp of vanilla extract.
  8. {Make ready 1/4 tsp of baking soda / bicarb.
  9. {Make ready 1/4 tsp of baking powder.
  10. {Take of Topping.
  11. {Make ready 3 tbsp of granulated sugar.
  12. {Take 3 tbsp of soft brown sugar.
  13. {Prepare 1 tsp of ground cinnamon.

Vickys Almond Flour Snickerdoodles, GF DF EF SF instructions. You can use an egg instead if you prefer. Combine the spread, half of the almond flour, the white and brown sugars, flax egg, vanilla, baking soda and baking powder in a bowl and mix together. Ingredients of Vickys Date & Raisin Squares, GF DF EF SF NF.

Instructions to make Vickys Almond Flour Snickerdoodles, GF DF EF SF:

  1. Mix the flax and water and set aside for 10 minutes until gelatinous. You can use an egg instead if you prefer.
  2. Combine the spread, half of the almond flour, the white and brown sugars, flax egg, vanilla, baking soda and baking powder in a bowl and mix together.
  3. Beat in the other half of the almond flour until all the ingredients are thoroughly incorporated. The mixture will be stiff. Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
  4. Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper.
  5. Combine the topping ingredients in a small dish.
  6. Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across. Roll each ball in the topping mixture and put on the baking sheet 2 inches apart.
  7. For flatter/crisper cookies, press each one down with your fingers, keeping them about 1/4 inch thick. If you bake them in the ball shapes they'll spread and form a more domed-shaped cookie.
  8. Regardless, bake them for 14 – 16 minutes until starting to brown and are slightly crisp-feeling to the touch.
  9. Remove the cookies to a rack and let cool for 20 – 30 minutes before serving. They're fairly crumbly when they're hot but they stay together well once they're cool.

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