Vickys Oreo Cookies, GF DF EF SF NF

How to Making Recipes Vickys Oreo Cookies, GF DF EF SF NF using 20 ingredients and 13 steps

Vickys Oreo Cookies, GF DF EF SF NF - - In case you have a passion for cooking and also you spend a lot of time in your kitchen, then most definitely you may have a substantial amount of recipes on hand. Some cooks have an orderly organization system and some don't. If you find yourself often shuffling by mounds of recipes and not finding what you're searching for, then it's essential to do some organizing.

You can have Vickys Oreo Cookies, GF DF EF SF NF using 20 ingredients and 13 steps. Here is how you cook it.

Ingredients cook Vickys Oreo Cookies, GF DF EF SF NF

1. You need Cookie Dough Dry Ingredients.
2. It's rice flour (3/4 cup).
3. It's tapioca starch (3/4 cup).
4. Prepare corn starch (3/4 cup).
5. You need cocoa powder (2/3 cup).
6. It's Vickys Best GF Egg Replacer (dry mix only), recipe link below.
7. Prepare xanthan gum.
8. You need baking powder.
9. You need baking soda / bicarb.
10. You need salt.
11. You need Cookie Dough Wet Ingredients.
12. You need sunflower spread / butter (3/4 cup).
13. Prepare granulated sugar.
14. It's vanilla extract.
15. You need light coconut milk to bind.
16. It's Cream Filling.
17. Prepare icing / powdered sugar (2 cups).
18. It's sunflower spread / shortening.
19. You need vanilla extract.
20. It's light coconut milk.

Vickys Oreo Cookies, GF DF EF SF NF instructions

1. Whisk the flour, starches, egg replacer, xanthan gum, baking powder, baking soda, salt and cocoa together in a bowl

   https://cookpad.com/us/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking.

2. In a separate bowl, cream together the sunflower spread and sugar until pale and fluffy.
3. Add in the vanilla and 3 teaspoons of rice milk.
4. Gradually add in the dry mix and knead until you can form a smooth dough, adding a teaspoon or 2 of rice milk if required so the dough is not too stiff.
5. Split the dough into 2 equal portions and roll each into a 10 inch long sausage shape.
6. Wrap each in clingfilm and freeze for 20 minutes.
7. Meanwhile, preheat the oven to gas 4 / 180C / 350°F and line a baking tray or 2 with parchment paper.
8. Unwrap the dough and cut it into 1/4" rounds. You should get 40 slices from each 'sausage'.
9. Place the rounds onto the lined sheets and bake for 12 minutes.
10. Let cool a couple of minutes on the sheet before transferring to a wire rack to finish cooling.
11. Mix the filling ingredients together well to make a thick, spreadable cream.
12. Spread some filling on half of the cookies and set the other half of the cookies on top and gently press together to sandwich the filling in.
13. Store in an airtight box for up to 3 days.

Vickys Oreo Cookies, GF DF EF SF NF - Thank you and good luck