Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, vickys maple pecan autumn leaf sandwich cookies gf df ef sf. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF is something which I have loved my entire life.
To begin with this particular recipe, we must 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 cook it.
The ingredients needed to make Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF:
- Take 200 grams cornflour / starch
- Prepare 160 grams sorghum or brown rice flour
- Take 40 grams potato starch
- Get 2 tsp ground cinnamon
- Make ready 120 grams light brown sugar
- Make ready 250 grams sunflower spread / butter, softened
- Take 100 grams pecan nuts, finely chopped
- Get 2 tbsp olive oil
- Make ready Filling
- Get 150 grams icing / powdered sugar
- Prepare 1 tsp vanilla extract
- Make ready 1 tbsp golden syrup
- Take 1 tbsp maple syrup
- Get 100 grams sunflower spread / butter
Today we're bringing you a healthier version of a Canadian classic! This recipe is packed with protein, healthy ingredients and the maple flavour we all. Two maple leaf shortbread cookies sandwiching a layer of maple cream — what could be more Canadian than that? Recover with parchment paper and place in freezer while rolling and cutting cookies from the other disc.
Steps to make Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF:
- Line baking sheets with parchment paper
- Mix the flour, starch, cinnamon and sugar in a bowl
- Add the butter and rub into the mix with your fingers until it forms crumbs
- Add in the chopped pecans and work into a dough then knead in the olive oil
- 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
- Lay the shapes on the baking trays and keep re-rolling the dough and cutting more shapes until it's used up
- Chill the baking sheets in the fridge for 30 minutes
- Preheat the oven to gas 4 / 180C / 350°F
- Bake the cookies for 15 - 20 minutes until pale golden
- 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
- To make the filling put the butter, icing sugar, vanilla and golden syrup into a bowl and cream together until pale and fluffy
- Add the maple syrup and beat again until combined
- Spread the buttercream on a cookie and top with a matching shape
- Dust with some extra icing sugar and enjoy. They'll keep in the fridge spread with buttercream for a day
- Makes approx 28 cookies or 14 sandwich cookies
Whisk all remaining cookie ingredients in large bowl. Beat into butter mixture at low speed just until blended. Pumpkies = the pumpkin version of the phenomenal not-quite-cookies-not-quite-cakes-oh-so-gooey "ies" baking category. So, make way brownies and blondies there is a new "ies" in town, and this one is all about fall. By the way, did you notice I have not talked about the fact that they are are gluten, dairy.
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