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

Before you jump to Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Wholesome Power Goodies.

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Whole grain foods are an superb choice for a fast balanced snack. A bit of whole wheat toast, for example is a great snack in the morning hours. Eating on the run can be much healthier with wholesome chips and crackers. Whole grains are always better than processed grains present in white bread.

A large variety of instant health snacks is easily obtainable. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to vickys tiramisu sandwich cookies, gf df ef sf nf recipe. To make vickys tiramisu sandwich cookies, gf df ef sf nf you only need 20 ingredients and 13 steps. Here is how you do that.

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