Recipes Vickys Oreo Cookies, GF DF EF SF NF

Recipes Vickys Oreo Cookies, GF DF EF SF NF

Recipes Vickys Oreo Cookies, GF DF EF SF NF

  1. Cookie Dough Dry Ingredients
  2. 118 grams rice flour (3/4 cup)
  3. 94 grams tapioca starch (3/4 cup)
  4. 95 grams corn starch (3/4 cup)
  5. 70 grams cocoa powder (2/3 cup)
  6. 3 tsp Vickys Best GF Egg Replacer (dry mix only), recipe link below
  7. 1 tsp xanthan gum
  8. 1 tsp baking powder
  9. 1 tsp baking soda / bicarb
  10. 1/2 tsp salt
  11. Cookie Dough Wet Ingredients
  12. 170 grams sunflower spread / butter (3/4 cup)
  13. 200 grams granulated sugar
  14. 1 tsp vanilla extract
  15. light coconut milk to bind
  16. Cream Filling
  17. 230 grams icing / powdered sugar (2 cups)
  18. 3 tbsp sunflower spread / shortening
  19. 1/2 tsp vanilla extract
  20. 2 tbsp light coconut milk
  1. Whisk the flour, starches, egg replacer, xanthan gum, baking powder, baking soft drinks, salt and cocoa together in the bowl

  2. Inside a separate bowl, cream together the particular sunflower spread and sugar until light and fluffy

  3. Add in the vanilla and three or more teaspoons of rice milk

  4. Gradually add within the dry mix and knead till you can form a smooth money, adding a teaspoon or 2 associated with rice milk if required so the particular dough is not too stiff

  5. Split the particular dough into 2 equal portions plus roll each into a 10 in . long sausage shape

  6. Wrap each in clingfilm and freeze for 20 minutes

  7. Meanwhile, preheat the oven to gas 4 or 180C / 350°F and line the baking tray or 2 with parchment paper

  8. Unwrap the money and cut it into 1/4″ models. You should get 40 slices through each ‘sausage’

  9. Place the rounds onto the particular lined sheets and bake for twelve minutes

  10. Let cool a couple of moments on the sheet before transferring in order to a wire rack to finish chilling

  11. Blend the filling ingredients together well in order to make a thick, spreadable cream

  12. Spread a few filling on half of the cookies and collection the other half of the biscuits on the top and gently press together in order to sandwich the filling in

  13. Store in a good airtight box for approximately 3 days

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