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Vickys Oreo Cookies, GF DF EF SF NF
Vickys Oreo Cookies, GF DF EF SF NF

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We hope you got insight from reading it, now let’s go back to vickys oreo cookies, gf df ef sf nf recipe. You can have vickys oreo cookies, gf df ef sf nf using 20 ingredients and 13 steps. Here is how you do it.

The ingredients needed to cook Vickys Oreo Cookies, GF DF EF SF NF:
  1. Provide Cookie Dough Dry Ingredients
  2. Provide rice flour (3/4 cup)
  3. You need tapioca starch (3/4 cup)
  4. Prepare corn starch (3/4 cup)
  5. Prepare cocoa powder (2/3 cup)
  6. Prepare Vickys Best GF Egg Replacer (dry mix only), recipe link below
  7. Get xanthan gum
  8. Take baking powder
  9. Prepare baking soda / bicarb
  10. Use salt
  11. You need Cookie Dough Wet Ingredients
  12. Take sunflower spread / butter (3/4 cup)
  13. You need granulated sugar
  14. Get vanilla extract
  15. Get light coconut milk to bind
  16. Use Cream Filling
  17. Take icing / powdered sugar (2 cups)
  18. Prepare sunflower spread / shortening
  19. You need vanilla extract
  20. Take 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
  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

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