Source : Cream The Margarine And Sugar With A Stand Mixer For 2 Minutes Until Smoothadd The Condensed Milk And Cream Again Until Silky - Check Out This Delicious...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : October 15, 2026
Step:
Cream the margarine and sugar with a stand mixer for 2 minutes until smooth
Add the condensed milk and cream again until silky - Check out this delicious recipe: Vickys Sweetened Condensed Coconut Milk, GF DF EF SF NF https://cookpad.com/uk/recipes/338537-vickys-sweetened-condensed-coconut-milk-gf-df-ef-sf-nf?via=androidsharesheet&shared_at=1551373488
Mix the flour, baking powder and xanthan gum together then beat into the creamed margarine mixture until you form a dough
Let the dough chill in the fridge for 2 hours
Line a baking sheet and preheat the oven to gas 4 / 180C / 350F
Put rounded teaspoons of the dough (or roll into balls) and place onto the baking sheet, spaced 2 inches apart
Shake some rainbow sprinkles onto the tops and bake for 12 - 15 minutes or until golden
Let cool on the tray for 5 minutes then transfer to a wire rack to set
This recipe makes around 60 cookies but I freeze half of the dough for another day. Just wrap it well in clingfilm first
Ingredients
250 g gold foil Stork block margarine, softened (1 cup)
100 g granulated sugar (1/2 cup)
200 g condensed coconut milk (1/2 can)
350 g gluten-free flour (2.5 cups)
2.5 tsp baking powder
1/2 tsp xanthan gum
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