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Categories:
rice flour tapioca corn starch cocoa egg xanthan baking powder baking soda bicarb salt sunflower sugar vanilla sugar sunflower vanilla rice milk
Viewed: 46 - Published at: 5 years agoIngredients
- 118 grams rice flour (3/4 cup)
- 94 grams tapioca starch (3/4 cup)
- 95 grams corn starch (3/4 cup)
- 70 grams cocoa powder (2/3 cup)
- 3 tsp Vickys Best GF Egg Replacer (dry mix only), recipe link below
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp baking soda / bicarb
- 1/2 tsp salt
- 170 grams sunflower spread / butter (3/4 cup)
- 200 grams granulated sugar
- 1 tsp vanilla extract
- 230 grams icing / powdered sugar (2 cups)
- 3 tbsp sunflower spread / shortening
- 1/2 tsp vanilla extract
- 2 tbsp rice milk
Method
- Whisk the flour, starches, egg replacer, xanthan gum, baking powder, baking soda, salt and cocoa together in a bowl
- In a separate bowl, cream together the sunflower spread and sugar until pale and fluffy
- Add in the vanilla and 3 teaspoons of rice milk
- 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
- Split the dough into 2 equal portions and roll each into a 10 inch long sausage shape
- Wrap each in clingfilm and freeze for 20 minutes
- Meanwhile, preheat the oven to gas 4 / 180C / 350F and line a baking tray or 2 with parchment paper
- Unwrap the dough and cut it into 1/4" rounds.
- You should get 40 slices from each 'sausage'
- Place the rounds onto the lined sheets and bake for 12 minutes
- Let cool a couple of minutes on the sheet before transferring to a wire rack to finish cooling
- Mix the filling ingredients together well to make a thick, spreadable cream
- 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
- Store in an airtight box for up to 3 days
