Recipe: Perfect Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF

Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF. Vickys Strawberry Santas, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Tiramisu in a Jar. My family and friends love this gift on birthdays.

Flip over half of the cookies; pipe a circle of espresso filling around the edge of the cookies. Pipe the plain filling inside the circles and sandwich with the remaining cookies. Peanut-shaped sandwich cookies are fun to eat. You can cook Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF using 20 ingredients and 13 steps. Here is how you achieve that.

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

1. Prepare of Cookies.
2. Prepare 90 grams of gluten-free oat flour.
3. You need 80 grams of ground almonds or 75g maize flour.
4. It's 4 tbsp of rice flour.
5. It's 1 1/2 tsp of baking powder.
6. Prepare 4 tbsp of almond milk or light coconut milk.
7. It's 3 tbsp of olive oil.
8. You need 2 tsp of ground flaxseed.
9. You need 1 tsp of cider vinegar.
10. It's 1 tsp of rum extract.
11. It's 1 tsp of vanilla extract.
12. It's 5 tbsp of granulated sugar.
13. It's of Caramel Coffee Cream.
14. You need 6 tbsp of light brown sugar.
15. You need 4 tbsp of water.
16. Prepare 4 tbsp of coconut cream.
17. Prepare 1 tsp of coconut oil, melted.
18. You need 2 tsp of cornstarch.
19. Prepare 2 tsp of instant coffee granules.
20. Prepare 1 tsp of rum extract.

Crunchy cookies with smooth, creamy filling for a mix of textures. Add to lunches, enjoy as snacks or take on road trips. All the flavors of Tiramisu in little sandwich cookies! These cookies take a famous dessert and package them into portable treats!

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

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.

Top each cookie sandwich and sprinkle with cocoa powder. What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? Use them to help choose recipes that are best suited for you! There is also an egg free diet (EF) and a nut free diet (NF) that concerns individuals who are allergic to these specific foods. It is best to run some.