These cute Dairy Free Easter Cookies are such a treat, and you (or your little helpers) can go mad with the food colouring and icing bag!
We’re off on our annual camping trip at Easter, spending the long weekend in 100 acres of gorgeous Cornish woodland with loads of friends, campfires and cider at the Cornwall RV.
In celebration of the fact it’s nearly camping time (woohoo!), I baked you some cookies. I do hope you’ve not getting bored of my cookies yet, cos I am discovering my latest guilty pleasure is drifting off with icing bag in hand. That’s by far my favourite part of baking them. I have to set aside an hour or two to make the icing and do the decorating and during that time there is absolutely zilch on my mind apart from sugar.
Dairy Free Easter Cookies
- 300 g plain flour
- pinch salt
- 150 g sugar
- 170 g coconut oil softened but not liquid
- 1 egg
- 1 egg white
- 225 g icing sugar sieved
- Food colouring
Preheat the oven to 170/325/gas 3.
Sieve the flour and salt into a bowl.
In a mixing bowl combine the sugar and softened coconut oil until it is smooth.
Add the egg, and again mix well until all is combined.
Squish & squash the dough into a ball, wrap in cling film and pop in the fridge for an hour or two to firm the dough up.
Lightly flour the work surface and roll out half the dough with a rolling pin until it's about 1/4 of an inch thick. Cut out cookie shapes with cutters or by hand using a small sharp knife and place each cookie onto an ungreased baking sheet.
Bake for 12-15 minutes and take out just before they get brown.
Use a fish slice or palette knife to move each cookie onto a cool flat surface.
Mix the egg white and icing sugar together until you have a glossy, smooth mix. Either keep white or add some food colouring a drop at a time. I put half my icing into another bowl and used just a couple of drops of pink and yellow in each bowl to create a soft, pastel shade. When it is the colour you like, scrape the icing into icing bags and get decorating!