Recipe: Delicious Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF

Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF. Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF. See more ideas about Recipes, Food Superfood Breakfast Cookies. These cookies are jam-packed with nutritious and healthy ingredients. Free of gluten, dairy, & refined sugar, and also. Whisk all remaining cookie ingredients in large bowl.

Easter always poses problems for people with allergies to things like dairy and soya, every holiday does really. I hate for my kids to miss out on any treats. I made these for the twins to take to their school nursery. You can cook Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF using 14 ingredients and 15 steps. Here is how you cook that.

Ingredients of Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF

1. Prepare 200 grams of cornflour / starch.
2. You need 160 grams of sorghum or brown rice flour.
3. It's 40 grams of potato starch.
4. It's 2 tsp of ground cinnamon.
5. You need 120 grams of light brown sugar.
6. You need 250 grams of sunflower spread / butter, softened.
7. It's 100 grams of pecan nuts, finely chopped.
8. You need 2 tbsp of olive oil.
9. Prepare of Filling.
10. Prepare 150 grams of icing / powdered sugar.
11. Prepare 1 tsp of vanilla extract.
12. You need 1 tbsp of golden syrup.
13. Prepare 1 tbsp of maple syrup.
14. Prepare 100 grams of sunflower spread / butter.

If you like them a little thicker, chill the cookies in the fridge a half hour before baking so they don't spread so much. If you don't need these to be gluten free, replace the. If you like them a little thicker, chill the cookies in the fridge a half hour before baking so they don't spread so much. If you don't need these to be gluten free, replace the.

Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF step by step

1. Line baking sheets with parchment paper.
2. Mix the flour, starch, cinnamon and sugar in a bowl.
3. Add the butter and rub into the mix with your fingers until it forms crumbs.
4. Add in the chopped pecans and work into a dough then knead in the olive oil.
5. Lightly flour a surface and pat or roll out the dough to 3mm thickness. Cut out shapes with 3 - 5cm cookie cutters, making an even number of each shape as you need them to be in pairs to sandwich them together later.
6. Lay the shapes on the baking trays and keep re-rolling the dough and cutting more shapes until it's used up.
7. Chill the baking sheets in the fridge for 30 minutes.
8. Preheat the oven to gas 4 / 180C / 350°F.
9. Bake the cookies for 15 - 20 minutes until pale golden.
10. Let cool for 5 minutes on the trays then transfer to a wire rack to cool completely. Left this way the cookies will keep in an airtight container for 5 days.
11. To make the filling put the butter, icing sugar, vanilla and golden syrup into a bowl and cream together until pale and fluffy.
12. Add the maple syrup and beat again until combined.
13. Spread the buttercream on a cookie and top with a matching shape.
14. Dust with some extra icing sugar and enjoy. They'll keep in the fridge spread with buttercream for a day.
15. Makes approx 28 cookies or 14 sandwich cookies.

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