Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys maple pecan autumn leaf sandwich cookies gf df ef sf. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have vickys maple pecan autumn leaf sandwich cookies gf df ef sf using 14 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF:
- Get 200 grams cornflour / starch
- Prepare 160 grams sorghum or brown rice flour
- Take 40 grams potato starch
- Prepare 2 tsp ground cinnamon
- Get 120 grams light brown sugar
- Prepare 250 grams sunflower spread / butter, softened
- Get 100 grams pecan nuts, finely chopped
- Prepare 2 tbsp olive oil
- Make ready Filling
- Get 150 grams icing / powdered sugar
- Prepare 1 tsp vanilla extract
- Get 1 tbsp golden syrup
- Get 1 tbsp maple syrup
- Make ready 100 grams sunflower spread / butter
Steps to make Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF:
- Line baking sheets with parchment paper
- Mix the flour, starch, cinnamon and sugar in a bowl
- Add the butter and rub into the mix with your fingers until it forms crumbs
- Add in the chopped pecans and work into a dough then knead in the olive oil
- 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
- Lay the shapes on the baking trays and keep re-rolling the dough and cutting more shapes until it's used up
- Chill the baking sheets in the fridge for 30 minutes
- Preheat the oven to gas 4 / 180C / 350°F
- Bake the cookies for 15 - 20 minutes until pale golden
- 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
- To make the filling put the butter, icing sugar, vanilla and golden syrup into a bowl and cream together until pale and fluffy
- Add the maple syrup and beat again until combined
- Spread the buttercream on a cookie and top with a matching shape
- Dust with some extra icing sugar and enjoy. They'll keep in the fridge spread with buttercream for a day
- Makes approx 28 cookies or 14 sandwich cookies
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