Recipe of Any-night-of-the-week Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF

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The kitchen by itself offers you many small methods by which energy and money can be saved. Green living just isn't that tough. Largely, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to vickys maple pecan autumn leaf sandwich cookies gf df ef sf recipe. You can have vickys maple pecan autumn leaf sandwich cookies gf df ef sf using 14 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF:

1. Provide 200 grams of cornflour / starch.
2. Get 160 grams of sorghum or brown rice flour.
3. You need 40 grams of potato starch.
4. You need 2 tsp of ground cinnamon.
5. Get 120 grams of light brown sugar.
6. Prepare 250 grams of sunflower spread / butter, softened.
7. You need 100 grams of pecan nuts, finely chopped.
8. Prepare 2 tbsp of olive oil.
9. Use of Filling.
10. Take 150 grams of icing / powdered sugar.
11. Use 1 tsp of vanilla extract.
12. Provide 1 tbsp of golden syrup.
13. Take 1 tbsp of maple syrup.
14. You need 100 grams of sunflower spread / butter.

Steps 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.

Re-roll dough as needed, taking care not to over mix the colors. Delia's Maple and Caramelised Pecan Cake recipe. I have been a huge fan of maple syrup ever since I went to Canada to see how it was produced. It has a unique flavour, which seems to have a real affinity with pecan nuts. And using the syrup to caramelise them gives a lovely crunchy texture.

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