Vickys Blondies / Butterscotch Bars, GF DF EF SF NF.
Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys blondies / butterscotch bars, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Vickys Blondies / Butterscotch Bars, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Vickys Blondies / Butterscotch Bars, GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys blondies / butterscotch bars, gf df ef sf nf using 10 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Blondies / Butterscotch Bars, GF DF EF SF NF:
- Get 400 grams of light brown sugar (2 packed cups).
- Get 112 grams (1/2 cup) of gold-foil wrapped Stork block margarine.
- Make ready 1 tbsp of Vickys Best Egg Replacer for Gluten-Free Baking recipe from my profile or Ener-G brand*.
- Prepare 60 ml (1/4 cup) of full fat coconut milk.
- Prepare 1 tsp of vanilla extract.
- Make ready 158 grams (1 cup) of rice flour.
- Take 125 grams (1 cup) of cornstarch.
- Take 2 tsp of baking powder.
- Take 1/4 tsp of salt.
- Take 100 grams (1 cup) of desiccated coconut.
Instructions to make Vickys Blondies / Butterscotch Bars, GF DF EF SF NF:
- If using Ener-G or another brand egg replacer, add a half teaspoon xanthan gum to your ingredients. My egg replacer already contains some.
- Melt the butter and sugar together gently over a low heat in a heavy-bottomed pan. Let it cook for 10 minutes until the sugar is dissolved and the mixture begins to bubble.
- Remove the pan from the heat and let it cool for 30 minutes, stirring now and again so the mix doesn't set. It will become thick like caramel.
- Meanwhile line an 8"x 8" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350°F.
- Combine the egg replacer and coconut milk and mix together well. Set aside.
- Combine the flour, starch, baking powder and salt in another bowl.
- Pour the cooled caramel into a mixer bowl and on a low speed beat in the egg replacer/milk mixture and vanilla.
- Beat the flour mix into the caramel in batches to form a dough.
- When fully incorporated beat the desiccated coconut into the caramel dough.
- Press the dough into the lined tin. It will be very stiff.
- Bake for 30 minutes until the dough is pulling away from the sides of the tin.
- Cool in the tin then turn out and cut into 2" squares.
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