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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys tiramisu sandwich cookies, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have vickys tiramisu sandwich cookies, gf df ef sf nf using 20 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF:
  1. Get Cookies
  2. Prepare 90 grams gluten-free oat flour
  3. Prepare 80 grams ground almonds or 75g maize flour
  4. Take 4 tbsp rice flour
  5. Make ready 1 1/2 tsp baking powder
  6. Make ready 4 tbsp almond milk or light coconut milk
  7. Prepare 3 tbsp olive oil
  8. Get 2 tsp ground flaxseed
  9. Get 1 tsp cider vinegar
  10. Make ready 1 tsp rum extract
  11. Make ready 1 tsp vanilla extract
  12. Prepare 5 tbsp granulated sugar
  13. Take Caramel Coffee Cream
  14. Make ready 6 tbsp light brown sugar
  15. Prepare 4 tbsp water
  16. Take 4 tbsp coconut cream
  17. Prepare 1 tsp coconut oil, melted
  18. Make ready 2 tsp cornstarch
  19. Get 2 tsp instant coffee granules
  20. Prepare 1 tsp rum extract
Instructions to make Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF:
  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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