Smarter Home Cooking
Gluten Free, Dairy Free Glazed Cranberry Cookies
- 2 ozs dairy-free margarine
- 3 ozs sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 12 ozs gluten-free all purpose flour
- 1 Tbsp gluten-free Baking powder
- 1 tsp ground cinnamon
- ½ tsp grated Nutmeg
- ¼ tsp salt
- 3 Tbsps milk
- 8 ozs dried Cranberry
Heat the oven to 190°C / 375°F. Line 2 baking trays with non-stick baking paper.
Beat the margarine and sugar in a mixing bowl until light and creamy. Add the egg yolk and vanilla and beat well.
Mix in the dry ingredients until combined. Add just enough milk to form a soft dough.
Roll pieces of the dough into 25-30 small balls. Roll some of the balls in dried cranberries and place apart on the baking trays.
Flatten slightly and bake for 10-12 minutes until golden and cracked. Cool on the baking trays for 5 minutes, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and beat in just enough water until thick enough to coat the back of a spoon. Beat in the food colouring.
Spoon the icing on some of the cookies and press in dried cranberries. Leave to set.