Steps to Prepare Homemade Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF

Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF.

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, vickys maple pecan autumn leaf sandwich cookies gf df ef sf. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we have to first prepare a few components. You can cook vickys maple pecan autumn leaf sandwich cookies gf df ef sf using 14 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF:

1. {Get of cornflour / starch.
2. {Make ready of sorghum or brown rice flour.
3. {Get of potato starch.
4. {Make ready of ground cinnamon.
5. {Take of light brown sugar.
6. {Take of sunflower spread / butter, softened.
7. {Prepare of pecan nuts, finely chopped.
8. {Get of olive oil.
9. {Get of Filling.
10. {Prepare of icing / powdered sugar.
11. {Get of vanilla extract.
12. {Get of golden syrup.
13. {Take of maple syrup.
14. {Make ready of sunflower spread / butter.

Instructions to make Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF:

1. Line baking sheets with parchment paper.
2. Mix the flour, starch, cinnamon and sugar in a bowl.
3. Add the butter and rub into the mix with your fingers until it forms crumbs.
4. Add in the chopped pecans and work into a dough then knead in the olive oil.
5. 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.
6. Lay the shapes on the baking trays and keep re-rolling the dough and cutting more shapes until it's used up.
7. Chill the baking sheets in the fridge for 30 minutes.
8. Preheat the oven to gas 4 / 180C / 350°F.
9. Bake the cookies for 15 - 20 minutes until pale golden.
10. 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.
11. To make the filling put the butter, icing sugar, vanilla and golden syrup into a bowl and cream together until pale and fluffy.
12. Add the maple syrup and beat again until combined.
13. Spread the buttercream on a cookie and top with a matching shape.
14. Dust with some extra icing sugar and enjoy. They'll keep in the fridge spread with buttercream for a day.
15. Makes approx 28 cookies or 14 sandwich cookies.

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