Easy Recipe: Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF

Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF, We need prepare 14 Ingredients And 15 Steps

Ok now How To Serve Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF

We can cook Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF using 14 ingredients and 15 steps. Here is how you achieve Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF.

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

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

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

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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