Easiest Way to Make Yummy Vickys Spiced 'n' Iced Christmas Cookies

Vickys Spiced 'n' Iced Christmas Cookies. Explore Our Tea Collections - There's Adventure In Every F&M Caddy. Mix flour, salt, cinnamon and nutmeg in medium bowl. Beat butter and sugar in large.

It is one of my favorites food recipes. This time, I am going to make it a little bit unique. Iced cookies do more than just taste good. You can have Vickys Spiced 'n' Iced Christmas Cookies using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vickys Spiced 'n' Iced Christmas Cookies

1. You need 225 grams of gluten-free/plain flour.
2. You need 1/2 tsp of baking soda/bicarb of soda.
3. You need 75 grams of soft brown sugar.
4. It's 60 grams of dairy-free spread such as Vitalite sunflower spread or Stork margarine foil wrapped block.
5. You need 1 tbsp of treacle/molasses.
6. Prepare 2 tsp of Mixed Spice, recipe link below.
7. You need 1 tsp of cinnamon.
8. Prepare 1 tsp of ginger.
9. You need 1/2 tsp of ground cardamom.
10. It's 2-4 tablespoons of milk or dairy-free alternative.

They also satisfy your hunger for beauty with the icings, frostings, and glazes that turn them into mini-masterpieces. Our biscuits are hand-iced in London and each one is unique. Choose from our collections, from birthday to thank you, get well to new baby. Add a message (if you like) and we'll carefully deliver your gift on a day of your choice.

Vickys Spiced 'n' Iced Christmas Cookies step by step

1. Cream the butter and sugar in a mixer. Add the spices and treacle and beat again, then add 2 tbsp of the milk https://cookpad.com/us/recipes/359496-vickys-sweet-mixed-spice-for-baked-goods.
2. Add the flour and baking soda then using your hands, bring the dough together into a ball. Add more milk a teaspoon at a time if you need it but don't let the dough become too sticky. Wrap it in clingfilm and refrigerate for half an hour.
3. Lightly flour your surface and roll out the dough 3mm thick. Cut out your shapes and put them on to two lightly greased baking-sheets. Gather the remaining dough into a ball, roll out again and keep cutting until it has all been used.
4. Put the baking sheets in the fridge for about 45 minutes, meanwhile preheat the oven to gas 4 / 180C / 350°F. Bake for 12 minutes. They should start to feel hard round the edges as they cool and eventually become really hard. They need to have a nice 'snap'.
5. Decorate with icing sugar mixed with a little water or brush with marmalade as I did and cut out the same shapes from ready roll icing and stick on top of the cookies. Be creative with piping icing and embellishments.

They're spicy, soft and pillowy, and they're encased in an icing glaze to keep them moist and give them even more sweetness and texture. Heat the sugar, golden syrup and butter until melted. Mix the spices and flour in a large bowl. Line a baking tray with greaseproof paper. Cream the butter and sugar together in a bowl until combined.

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