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Gluten Free Maple & Pecan Cookie Creams by Phil Vickery

Celebrity recipe

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About the bake

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

25Total Time
10Prep Time
15Bake Time
8Makes
Easy

Method

  1. Step 1:

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

  2. Step 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. Step 3:

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

  4. Step 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. Step 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. Step 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. Step 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.

Ingredients

  • For the Cookies

    • 53g Gluten free sorghum flour
    • 53g Gluten free potato starch
    • 44g Gluten free tapioca flour/starch
    • 1/4 tsp Gluten free baking powder
    • 1/4 tsp Xanthan gum
    • 25g Pecan nuts (chopped)
    • 50g Margarine (or butter)
    • 85g Billington's Unrefined Dark Muscovado Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 1 Medium free range egg(s)
    • 2 tbsp Billington's very dark maple syrup
    • 25ml Milk (or gluten, dairy free alternative)
  • For the Filling

    • 150ml Double cream (or a gluten, dairy free alternative)
    • 1 tbsp Silver spoon icing sugar (sieved)
    • 2 tbsp Billington's amber maple syrup

Utensils

  • 2x Baking sheet
  • Parchment paper
  • Electric whisk
  • Piping bag
  • Palette knife

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