Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys oreo 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 Oreo Cookies, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Vickys Oreo Cookies, GF DF EF SF NF is something which I have loved my whole life. They’re nice and they look wonderful.

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

Instructions 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 (see recipe)
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
14. Ready to serve and ENJOY!

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