Welcome back to another lactose free recipe. This recipe continuous the best part of the year, spooky season. For this recipe I wanted to do something that was vibrant, exciting, and delicious. Something that would really stand out.
I present to you these colourful spooky swirl cookies. These cookies are vanilla flavoured however you are free to use any flavour you like. The secret to these cookies is gel food colouring. Gel food colouring always stays bright even through baking, boiling, frying and freezing. They are my food colours of choice.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Instructions
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Beat the margarine and sugar in a large bowl until creamy.
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Add the egg and vanilla extract. Mix until all ingredients are well incorporated.
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In a separate bowl mix the flour, baking powder and salt.
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Slowly add the flour mix into the butter mixture until it forms a soft dough.
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Divide the dough into 4 even pieces. Place each piece of dough into separate bowls.
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Start with the black gel. Add a generous amount of gel colouring to the dough. Mix well until completely black. Repeat this process with the other bowls until you have black, orange, green and purple dough.
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Cover each dough ball with clingwrap.
- Place in the fridge to chill for two hours.
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Start with the black dough. Flour your work surface and rolling pin. Roll the black dough into a thin rectangle.
- Grab the green dough and roll that out into a thin rectangle that matches the size of the black dough. Place the green on top of the black dough.
- Grab the purple dough and roll that out into a thin rectangle that matches the size of the black dough. Place the purple on top of the green dough.
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Grab the orange dough and roll that out into a thin rectangle that matches the size of the black dough. Place the oragne on top of the purple dough.
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Roll out the stack of dough slightly. Cut the edges so it forms a perfect rectangle.
- Slowly roll the dough up. If the black dough cracks use your fingers to fix it. Alternately use some of the excess black dough you just cut away.
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Keep rolling the dough up tightly until you have a long cylinder.
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Wrap with clingwrap.
- Place the dough into the freezer for several hours until completely frozen.
- Preheat the oven to 170°C Line two trays with baking paper.
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Grab the frozen dough out of the freezer. Use a sharp knife to cut the dough into 0.5 cm pieces.
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Place each cookie onto the baking trays. Make sure to leave a gap in between them.
- Bake for 12 to 15 minutes until they are cooked and just starting to brown.
- Place the cookies onto a cooling rack to cool down.
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Serve, devour, and enjoy. Thank you for reading this recipe.
