Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF
Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vickys maple pecan autumn leaf sandwich cookies gf df ef sf. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook vickys maple pecan autumn leaf sandwich cookies gf df ef sf using 14 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF:
  1. Take 200 grams cornflour / starch
  2. Make ready 160 grams sorghum or brown rice flour
  3. Take 40 grams potato starch
  4. Make ready 2 tsp ground cinnamon
  5. Take 120 grams light brown sugar
  6. Get 250 grams sunflower spread / butter, softened
  7. Get 100 grams pecan nuts, finely chopped
  8. Prepare 2 tbsp olive oil
  9. Make ready Filling
  10. Take 150 grams icing / powdered sugar
  11. Prepare 1 tsp vanilla extract
  12. Get 1 tbsp golden syrup
  13. Take 1 tbsp maple syrup
  14. Get 100 grams sunflower spread / butter
Instructions to make Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF:
  1. Line baking sheets with parchment paper
  2. Mix the flour, starch, cinnamon and sugar in a bowl
  3. Add the butter and rub into the mix with your fingers until it forms crumbs
  4. Add in the chopped pecans and work into a dough then knead in the olive oil
  5. Lightly flour a surface and pat or roll out the dough to 3mm thickness. Cut out shapes with 3 - 5cm cookie cutters, making an even number of each shape as you need them to be in pairs to sandwich them together later
  6. Lay the shapes on the baking trays and keep re-rolling the dough and cutting more shapes until it's used up
  7. Chill the baking sheets in the fridge for 30 minutes
  8. Preheat the oven to gas 4 / 180C / 350°F
  9. Bake the cookies for 15 - 20 minutes until pale golden
  10. Let cool for 5 minutes on the trays then transfer to a wire rack to cool completely. Left this way the cookies will keep in an airtight container for 5 days
  11. To make the filling put the butter, icing sugar, vanilla and golden syrup into a bowl and cream together until pale and fluffy
  12. Add the maple syrup and beat again until combined
  13. Spread the buttercream on a cookie and top with a matching shape
  14. Dust with some extra icing sugar and enjoy. They'll keep in the fridge spread with buttercream for a day
  15. Makes approx 28 cookies or 14 sandwich cookies

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