I want to start off today's post with great news!
You can now pre-order my cookbook in print at Barnes and Noble!
Get it HERE.
This recipe is one of the very first recipes my daughter and I baked gluten-free together. I remember we were both in the mood for oreos so we decided to make some together. It can be time consuming to make them yourself, but the reward is well worth it. You get an amazing cookie that is not full of preservatives and it is also safe to eat!
Gluten-Free Chocolate Sandwich Cookies
For the cookies: 2 cups plus 2 tablespoons all-purpose gluten free flour
1 tsp xanthan gum (omit if your gluten free flour has xanthan gum in it already)
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1/4 cup sour cream
3 tablespoons hot water
For the filling:
1 stick unsalted butter, softened
1/2 cup vegetable shortening
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
To make the cookies:
Preheat oven to 350 degrees.
Sift together flour, cocoa powder, xanthan gum,baking soda, and salt.
With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy.
Mix in egg, sour cream, and hot water. Reduce speed to low; mix in flour mixture.
Roll out the dough onto a non stick mat (silpat work great) using saran wrap on the top to prevent it sticking to your roller.
cut out circles or shapes of your choice and place them on parchment paper-lined baking sheets or stones. You may find you need to peel them off the non stick sheet to keep the shape.
Bake 12 minutes.
Let cool on parchment on wire racks. I just slide my parchment over to the wire rack.
To make the filling:
While the cookies are baking, Using a mixer, cream the butter and shortening until fluffy.
Beat in the confectioners' sugar and vanilla.
To assemble the cookies:
I use my classic "ghetto pastry bag" a.k.a A large gallon ziplock bag. I cut a small corner off and put about 1 TBSP of the filling on the top of one cookie
and sandwich with another cookie until the filling pushes to the edges of the cookies.
Repeat with remaining pairs of cookies.
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