Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys tiramisu sandwich cookies, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Vickys Tiramisu Sandwich Cookies, GF DF EF SF NF is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook vickys tiramisu sandwich 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 Tiramisu Sandwich Cookies, GF DF EF SF NF:

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

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