• Rachel Patterson

Sprinkle Sugar Cookies


I made these recently for an open ritual we held and they went down a storm. They are soft and crumbly and just happen to be vegan/dairy free too.



Ingredients:


300g/2 cups plain (all purpose) flour

1 teaspoon backing powder

3/4 teaspoon bicarbonate soda (baking soda)

1/2 teaspoon salt

3 tablespoons coloured sprinkles

200g/1 cup sugar

100g/ 1/2 cup vegetable oil

60ml/ 1/4 cup water

1 teaspoon cider vinegar

1 teaspoon vanilla extract


Line two baking trays with baking parchment.


Mix together the flour, baking powder, bicarb, salt and sprinkles.


In a separate bowl mix the sugar with the oil, water, vinegar and vanilla.


Add the wet ingredients to the flour mix and stir until combined.


Scoop out a tablespoon of the dough and make it into a ball shape, pop it on the tray and press it down a little with your hand to flatten it slightly.


Once you have all the cookies out on the trays, pop them in the fridge for an hour. This helps them to keep their shape once once they are baking.


Pre heat the oven to 190C/375F/Gas 5.


Pop the trays of cookies into the oven and bake for about 10 minutes. They will puff up slightly and be very lightly coloured on the bottom.


This recipe should make about 12 cookies and they will keep for up to five days in an airtight tin.

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© 2019 Rachel Patterson