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Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vickys tiramisu sandwich cookies, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have vickys tiramisu sandwich cookies, gf df ef sf nf using 20 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF:

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

Steps to make Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF:

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

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