Steps to Make Super Quick Homemade Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, vickys tiramisu sandwich cookies, gf df ef sf nf. One of my favorites. For mine, I am going to 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 well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to 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. Take gluten-free oat flour
3. Make ready ground almonds or 75g maize flour
4. Get rice flour
5. Make ready baking powder
6. Make ready almond milk or light coconut milk
7. Make ready olive oil
8. Make ready ground flaxseed
9. Get cider vinegar
10. Prepare rum extract
11. Take vanilla extract
12. Get granulated sugar
13. Get Caramel Coffee Cream
14. Make ready light brown sugar
15. Make ready water
16. Take coconut cream
17. Take coconut oil, melted
18. Take cornstarch
19. Get instant coffee granules
20. Prepare 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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