Step-by-Step Guide to Prepare Super Quick Homemade Vickys Maple Pecan Autumn Leaf Sandwich Cookies GF DF EF SF

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, vickys maple pecan autumn leaf sandwich cookies gf df ef sf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. 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. Prepare 200 grams cornflour / starch
2. Get 160 grams sorghum or brown rice flour
3. Make ready 40 grams potato starch
4. Make ready 2 tsp ground cinnamon
5. Prepare 120 grams light brown sugar
6. Take 250 grams sunflower spread / butter, softened
7. Get 100 grams pecan nuts, finely chopped
8. Prepare 2 tbsp olive oil
9. Prepare Filling
10. Prepare 150 grams icing / powdered sugar
11. Prepare 1 tsp vanilla extract
12. Take 1 tbsp golden syrup
13. Get 1 tbsp maple syrup
14. Get 100 grams 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

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