Vickys Jelly-Crystal Cookies, Gluten, Dairy, Egg & Soy-Free

• 260 grams gluten-free all-purpose flour
• 85 grams powdered jelly/jell-o, any flavour
• 1 tbsp cornstarch, heaped
• 3/4 tsp baking powder
• 120 ml melted coconut oil / butter
• 60 ml rice milk
• 115 grams icing/powdered sugar
• 1 tbsp taken from above jelly crystals
• 2 tbsp rice milk or as required

1. Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
2. Set aside 1 tablespoon of the jelly crystals in a bowl for making the icing
3. In another bowl mix the flour, cornstarch, baking powder and remaining jelly crystals
4. Add the oil & milk and mix until the dough is thick and evenly coloured
5. Take heaped teaspoons of the dough and roll into inch sized balls.
6. Place on the baking sheet 2 inches apart
7. Flatten the balls with the bottom of a glass and bake for 8 - 9 minutes until the cookie tops are dry
8. Let cool on the baking sheet then transfer to a wire rack
9. To make the icing, add the icing sugar to the bowl with the 1tbsp jelly crystals in it.
10. Add enough milk to make it spreadable but not runny
11. When the cookies have cooled spread a little icing on each and shake some sugar strands on top
12. These are perfect for kids and theme coloured food partys.
13. Green/lime, blackcurrant/purple and orange are perfect colours for a Halloween party
14. Makes 28 - 32 cookies

flour, powdered jellyjello, cornstarch, baking powder, coconut oil, rice milk, sugar, taken, rice milk

Taken from cookpad.com/us/recipes/353022-vickys-jelly-crystal-cookies-gluten-dairy-egg-soy-free (may not work)