Page 20 - Forest Row Local November Edition
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20 November 2021 • Forest Row Local
  NOVEMBER RECIPE
Firework Cookies
If you’re a regular follower of this column you’ll know that decoration isn’t my strongest point!
So feel free to decorate these firework cookies in any way you like, or just leave them plain if they’re not for bonfire night.
Homemade cookies are the best, and I hope you love them as much as I do.
DIRECTIONS
1. Preheat the oven to 180 c
2. Simply place all the ingredients into the blender and blitz until the mixture comes together in a ball of dough.
3. If it’s too dry add a little more golden syrup, if it’s too sticky to roll, add a little more flour.
4. Take the ball of dough and roll out onto a
sheet of baking paper. Cut into 10 cookies (depending on the size and shape of your cookie cutter). Leave plenty of space in between the cookies.
5. Bake for 15 mins or until starting to turn golden brown at the edges. Remove from the oven and leave to cool. (They will still be soft, so don’t lift them off the baking paper yet, they will quickly harden).
6. Once cool you’re ready to decorate.
7. Place the white chocolate in a heat proof bowl (broken into small pieces). Place the bowl over a saucepan of simmering water until the chocolate has melted.
8. Using a spoon, or a piping bag if you have one, make a criss cross shape on each cookie.
9. quickly sprinkle with hundreds and thousands before the chocolate sets.
10. That’s it!
By Ella Easton - Nourish your body, feed your soul - www.rabbitfoodglutenfree.com
• 100g plain flour (you can use doves farm if gluten free)
• 50g oats
• 40g desiccated coconut
• 65g soft brown sugar
• 1 tablespoon golden syrup
• 75g vegan butter (flora block, Naturli, or stork
• DECORATION
• please feel free to decorate
in any fashion, but here is what I used.
• 100g white chocolate
• hundreds and thousands
   INGREDIENTS
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