Gluten Free Maple & Pecan Cookie Creams by Phil Vickery

  • Total Time

    25m
    • Prep Time

      10m
    • Bake Time

      15m
  • Makes

    8


This is another recipe that can be dairy free. Any nuts will work. I sometimes use pine nuts for a different texture.

Recipe is taken from 'Essential Gluten Free by Phil Vickery', published by Kyle Books. Photography by Kate Whitaker

Method

  1. Preheat the oven to 190°C/180°C Fan/Gas Mark 5. Line two baking sheets with baking paper.

  2. In a bowl, sift all the flours together very thoroughly and evenly, or put into a food-processor and pulse until well mixed.

  3. Once that has been done, sift in the baking powder and xanthan gum into a bowl, then stir in the chopped pecans.

  4. In a separate bowl, use an electric whisk to beat the margarine, sugar, vanilla, egg and the maple syrup. Don't worry if the mixture curdles a little.

  5. Mix a little of the flour mixture into the creamed mixture, then a little of the milk. Keep alternating until all the flour mixture and milk are added, beating continuously until smooth.

  6. Pipe or spoon 16 rounds of the mixture onto the prepared baking sheets, spaced a few cm apart, and flattened each round slightly with wet fingers. They should be about 5cm wide. Bake for about 15 minutes until firm. Remove and cool.

  7. Whip the cream for the filling until soft, lightly thickened and just holding its shape. Fold in the icing sugar and maple syrup. Spread the filling over the flat sides of half the cookies and sandwich with the other half. Serve the same day, or freeze the cooled biscuits without the filling.

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