This sweet Christmas treat can be made with extra ingredients, such as chopped nuts, if you prefer a crunch. You can also drizzle with melted white vegan chocolate.
Ingredients:
– 3/4 cup of butter substitute – softened
– 2/3 cup of sugar
– The equivalent of 2 eggs made with egg replacer. We used Orgran brand
– 1 teaspoon of vanilla
– 3 cups of gluten free flour. We made our cookies with Coles ‘I’m Free From’ brand flour. You may need a little more or less flour depending on the gluten free flour you choose. Use 2 cups of everyday plain flour if you are not requiring a gluten free cookie
– 1/4 teaspoon of salt
– 3/4 cup of finely chopped glace cherries, or, we used one 150g bag
– 1/2 teaspoon of baking powder
– 1 cup of shredded coconut
Method:
– Cream the butter and sugar using electric beaters.
– Add the egg replacer and vanilla and beat until combined.
– Add the baking powder and salt and mix.
– Now add the flour and stir in after each cup.
– Stir through the chopped glace cherries and nuts if you decide to include them.
– The batter will be a little sticky but should be able to be manipulated with your hands. Drop balls of the mix into a dish of the shredded coconut and roll them around. Place on a lined baking tray and press down. Sprinkle a little more coconut on the top of each cookie.
– Bake at 180C for approximately 12 to 15 minutes until the shredded coconut browns a little.
– When cooled, you can drizzle with white chocolate or enjoy ‘Santa’s Whiskers’ as they are.
