Raspberry Sandwich Cookies
Ingredients
Biscuits
80g Golden caster sugar
100g Plain gluten free flour
plus extra for rolling out-we use Doves Farm
40g Rice flour
70g Plant based Butter-chilled- (not margarine)
80g Ground Almond
40ml of cold water
1 tsp Vanilla extract
Fillings
250g Seedless raspberry Jam
100g Plant-based butter-room temperature
20g of Freeze dried raspberry powder
100g Icing sugar
*Alternative filling suggestions; Strawberry Jam and freeze-dried strawberry buttercream , vegan lemon curd and lemon zest, vanilla buttercream or plant-based chocolate and hazelnut spread
Method
Preheat the oven 150°c/300°F/Gas Mark 2.
Rub the flours and fat (cut into small pieces) together with your fingertips until you have a crumb consistency.
Add the sugar and ground almonds to the flour and fat and mix gently together.
Mix the vanilla extract with the water, add to the cookie mixture and gently mix until the liquid is evenly distributed.
Using your hands bring the dough together in the bowl.
Roll out the dough on baking /parchment paper. This will prevent the dough from sticking and you can turn the paper rather than the dough when rolling.
Flour the rolling pin and the top and the bottom of the dough before you begin. Using a round cookie cut out 20 cookies. You may need to bring the dough together several times after cutting and roll out again
Then using a heart shaped cookie cutter cut out a heart in the center of 10.
Place on a lined baking tray and bake for 20-25 mins until lightly golden.
Once out of the oven, leave the cookies on the baking tray for 5 mins before then placing on a wire rack to cool.
To make the raspberry butter cream, in a bowl add the plantbased butter and using a handmixer slowly add the icing sugar and freeze dried raspberry powder. Beat well.
When the cookies have cooled add butter cream to each base, next add a layer of jam and then add the top cookie. Best eaten the same day. Store in an airtight tin.