Vickys Oreo Cookies, Gf Df Ef Sf Nf Recipe by Vicky@Jacks Free-From Cookbook
Cooking Instructions 1 mins 1 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 1 1 2 In a separate bowl, cream together the sunflower spread and sugar until pale and fluffy 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 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 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 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 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 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' 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 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 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 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 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 13 Store in an airtight box for up to 3 days More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken florentine Chili cheese burritos Croissant Thai Cucumber Salad with Peanuts Grilled Thai Beef Skewers Chicken florentine Chili cheese burritos Croissant Thai Cucumber Salad with Peanuts Grilled Thai Beef Skewers Joshua's favorite spaghetti Easy Kedgeree with an American twist " Chex Honey - Peanut Party Mix " Larb Moo / Thai Spicy Minced Pork Salad ~ Tangy Broccoli Salad ~ Herb soup (Rasam) Latin eggs Ham and eggs Homemade Hot Cocoa Crunchy Chocolate Fingers Joshua's favorite spaghetti Easy Kedgeree with an American twist " Chex Honey - Peanut Party Mix " Larb Moo / Thai Spicy Minced Pork Salad ~ Tangy Broccoli Salad ~ Herb soup (Rasam) Latin eggs Ham and eggs Homemade Hot Cocoa Crunchy Chocolate Fingers