Vickys Oreo Cookies, GF DF EF SF NF
Vickys Oreo Cookies, GF DF EF SF NF

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vickys oreo cookies, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Oreo Cookies, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Vickys Oreo Cookies, GF DF EF SF NF is something which I’ve loved my entire life.

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

The ingredients needed to make Vickys Oreo Cookies, GF DF EF SF NF:
  1. Make ready Cookie Dough Dry Ingredients
  2. Take 118 grams rice flour (3/4 cup)
  3. Prepare 94 grams tapioca starch (3/4 cup)
  4. Prepare 95 grams corn starch (3/4 cup)
  5. Get 70 grams cocoa powder (2/3 cup)
  6. Prepare 3 tsp Vickys Best GF Egg Replacer (dry mix only), recipe link below
  7. Prepare 1 tsp xanthan gum
  8. Take 1 tsp baking powder
  9. Take 1 tsp baking soda / bicarb
  10. Take 1/2 tsp salt
  11. Make ready Cookie Dough Wet Ingredients
  12. Get 170 grams sunflower spread / butter (3/4 cup)
  13. Take 200 grams granulated sugar
  14. Make ready 1 tsp vanilla extract
  15. Get light coconut milk to bind
  16. Take Cream Filling
  17. Take 230 grams icing / powdered sugar (2 cups)
  18. Prepare 3 tbsp sunflower spread / shortening
  19. Prepare 1/2 tsp vanilla extract
  20. Prepare 2 tbsp light coconut milk
Steps to make Vickys Oreo Cookies, GF DF EF SF NF:
  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

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