Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF
Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys scottish chocolate macaroon bars, gf df ef sf nf. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF is something that I’ve loved my entire life. They’re fine and they look fantastic.

Line a cookie sheet with parchment paper. Pumpkin Chocolate Chunk Cookies (GF, DF, SF, NF, EF, V). No Bake S'more Bars (DF, EF, SF, gluten free option, contains nuts).

To get started with this recipe, we have to prepare a few components. You can have vickys scottish chocolate macaroon bars, gf df ef sf nf using 4 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF:
  1. Prepare 120 grams cold mashed potatoes
  2. Prepare 480 grams icing / powdered sugar*
  3. Make ready 240 grams plain chocolate, I use Plamil vegan brand
  4. Get 120 grams dessicated coconut or chopped mixed nuts

Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. Lemon Cake Cookies (GF, DF, EF, NF).

Steps to make Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF:
  1. Line a cookie sheet with parchment paper
  2. Mix the mashed potato and icing sugar together until very stiff
  3. You may need more than I've stated. This particular time I needed almost 600g icing sugar, it depends which variety of potatoes you use. Starchy are best. The aim is for the mixture to be only slightly sticky to the touch
  4. Dust your hands with icing sugar then take heaped tablespoons of the potato mixture and roll into balls between your hands. Set aside on the lined tray and flatten slightly. This can be a bit messy!
  5. Freeze for 30 minutes
  6. Melt the chocolate by blasting in 15 - 30 second increments in the microwave, melting over a bain marie or temper it as shown in my previously posted 'how to temper chocolate' recipe. Set aside to cool a bit
  7. Put the coconut / chopped nuts in a bowl and set aside
  8. Dip the chilled potato rounds in the melted chocolate, then coat in the coconut / nuts
  9. Set on a wire rack over more parchment to catch any drips then place back on the lined tray and freeze for 15 minutes to set
  10. Store in a lidded container in the fridge
  11. They are very sweet so I use dark chocolate to balance them. You can make the rounds smaller if you like, more bitesize
  12. Lees Scottish Macaroon Bars are a very popular confectionery bar in the UK. They come in a rectangular shaped bar

They taste like lemon cake, but they're really an egg-free cookie! Toasted Lemon Coconut Macaroons (SCD, GAPS, Paleo, EF, GF). Satisfy your craving for something Raw Chocolate Macaroons (Paleo, GF, EF, DF). Scottish Macaroon Bars - NO BAKE recipe! These traditional Scottish chocolate & toasted coconut covered sweet delights are so quick and easy to make and.

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