Steps to Prepare Perfect Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF

Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF.

Hello everybody, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, vickys tiramisu sandwich cookies, gf df ef sf nf. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It's appreciated by millions daily. It is easy, it is quick, it tastes delicious. They're fine and they look wonderful. Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have vickys tiramisu sandwich cookies, gf df ef sf nf using 20 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF:

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

Steps 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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