Recipe: Appetizing Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF

Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF. Vickys Apple Flapjacks, GF DF EF SF NF. Santa and his helpers will be grateful! See great recipes for Berry ice-'cream' - can be vegan, Rose and cardamom tea too!

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Ingredients of Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF

1. It's of Cookies.
2. Lets Go Prepare 90 grams of gluten-free oat flour.
3. Lets Go Prepare 80 grams of ground almonds or 75g maize flour.
4. What You needis 4 tbsp of rice flour.
5. It's 1 1/2 tsp of baking powder.
6. What You needis 4 tbsp of almond milk or light coconut milk.
7. What You needis 3 tbsp of olive oil.
8. What You needis 2 tsp of ground flaxseed.
9. What You needis 1 tsp of cider vinegar.
10. It's 1 tsp of rum extract.
11. What You needis 1 tsp of vanilla extract.
12. It's 5 tbsp of granulated sugar.
13. Lets Go Prepare of Caramel Coffee Cream.
14. Lets Go Prepare 6 tbsp of light brown sugar.
15. Lets Go Prepare 4 tbsp of water.
16. What You needis 4 tbsp of coconut cream.
17. It's 1 tsp of coconut oil, melted.
18. It's 2 tsp of cornstarch.
19. Lets Go Prepare 2 tsp of instant coffee granules.
20. It's 1 tsp of rum extract.

Recipe: Perfect Apple Mummies with Cream Cheese Puss Dip * Halloween *. Easiest Way to Cook Delicious Fried Banana Pumpkin Pudding. Flip over half of the cookies; pipe a circle of espresso filling around the edge of the cookies. Pipe the plain filling inside the circles and sandwich with the remaining cookies.

Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF instructions

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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