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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys maple pecan autumn leaf sandwich cookies gf df ef sf. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we must first prepare a few ingredients. You can have 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. Make ready 200 grams cornflour / starch
  2. Take 160 grams sorghum or brown rice flour
  3. Prepare 40 grams potato starch
  4. Prepare 2 tsp ground cinnamon
  5. Get 120 grams light brown sugar
  6. Make ready 250 grams sunflower spread / butter, softened
  7. Make ready 100 grams pecan nuts, finely chopped
  8. Get 2 tbsp olive oil
  9. Prepare Filling
  10. Prepare 150 grams icing / powdered sugar
  11. Take 1 tsp vanilla extract
  12. Take 1 tbsp golden syrup
  13. Take 1 tbsp maple syrup
  14. Take 100 grams sunflower spread / butter
Steps 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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