Vickys Oreo Cookies, GF DF EF SF NF
My kids love Oreos but we can't buy them gluten or soy-free over here - so we make them ourselves instead!
Vickys Oreo Cookies, GF DF EF SF NF
My kids love Oreos but we can't buy them gluten or soy-free over here - so we make them ourselves instead!
Cooking Instructions
- 1
Whisk the flour, starches, egg replacer, xanthan gum, baking powder, baking soda, salt and cocoa together in a bowl
- 2
In a separate bowl, cream together the sunflower spread and sugar until pale and fluffy
- 3
Add in the vanilla and 3 teaspoons of rice milk
- 4
Gradually add in the dry mix and knead until you can form a smooth dough, adding a teaspoon or 2 of rice milk if required so the dough is not too stiff
- 5
Split the dough into 2 equal portions and roll each into a 10 inch long sausage shape
- 6
Wrap each in clingfilm and freeze for 20 minutes
- 7
Meanwhile, preheat the oven to gas 4 / 180C / 350°F and line a baking tray or 2 with parchment paper
- 8
Unwrap the dough and cut it into 1/4" rounds. You should get 40 slices from each 'sausage'
- 9
Place the rounds onto the lined sheets and bake for 12 minutes
- 10
Let cool a couple of minutes on the sheet before transferring to a wire rack to finish cooling
- 11
Mix the filling ingredients together well to make a thick, spreadable cream
- 12
Spread some filling on half of the cookies and set the other half of the cookies on top and gently press together to sandwich the filling in
- 13
Store in an airtight box for up to 3 days
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