Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF

Name: Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 90 grams gluten-free oat flour; 80 grams ground almonds or 75g maize flour; 4 tbsp rice flour; 1 1/2 tsp baking powder; 4 tbsp almond milk or light coconut milk; 3 tbsp olive oil; 2 tsp ground flaxseed; 1 tsp cider vinegar; 1 tsp rum extract; 1 tsp vanilla extract; 5 tbsp granulated sugar; 6 tbsp light brown sugar; 4 tbsp water; 4 tbsp coconut cream; 1 tsp coconut oil, melted; 2 tsp cornstarch; 2 tsp instant coffee granules; 1 tsp rum extract

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I was trying to make a whoopie pie here lol. That was the experiment but although these are soft cookies and look like whoopies they're not quite spongy enough. Another experiment for another day lol! Great flavour and I'm still happy with how they came out

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

20 mins

8 servings

Cookies
90 gramsgluten-free oat flour
80 gramsground almonds or 75g maize flour
4 tbsprice flour
1 1/2 tspbaking powder
4 tbspalmond milk or light coconut milk
3 tbspolive oil
2 tspground flaxseed
1 tspcider vinegar
1 tsprum extract
1 tspvanilla extract
5 tbspgranulated sugar
Caramel Coffee Cream
6 tbsplight brown sugar
4 tbspwater
4 tbspcoconut cream
1 tspcoconut oil, melted
2 tspcornstarch
2 tspinstant coffee granules
1 tsprum extract

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Steps

20 mins

1

Mix the oat flour, ground almonds / maize flour, rice flour and baking powder together in a bowl
2

Put the rest of the ingredients into another bowl and mix until the sugar is well combined. Set aside for 5 minutes so the flax starts to gel
3

Add the wet to the dry and knead with your hands to form a dough. Add a touch more water if you need to but the dough shouldn't be wet or sticky
4

Chill it in the fridge while you preheat the oven to gas 4 / 180C / 350°F and line a cookie sheet with parchment paper
5

Split the dough into 16 balls, place on the cookie sheet and flatten. They won't spread in the oven so flatten to your personal preference. I made mine a bit too thick. Remember you'll be putting 2 together so bitesize is the key word!
6

Bake until the tops are just set, around 12 minutes
7

Meanwhile mix the sugar and water in a pan and heat until the sugar dissolves and the mixture turns thick and a nice brown colour, around 5 minutes
8

Put the rest of the filling ingredients in a bowl and warm slightly in the microwave for a few seconds. Stir to combine
9

Beat into the caramel mixture in the pan and take off the heat once well incorporated and thickened. Don't let it burn!
10

Cool the cookies on a wire rack
11

Let the filling cool until the cookies are cool to the touch then spread it on half of the cookies and sandwich the other half on top
12

Dust the cookie tops with cocoa powder
13

Serve immediately. Unfilled you can keep them in a lidded container for up to a week

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on April 13, 2014 22:18

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!