Soft sandwich cookies

Posted on: April 9th, 2014 by Isabels Free From

This delicious cake-like cookies are soft and fluffy. They are very much like the American Whoopie pies, but with less fat. They are also dead easy to make and are great serve with afternoon tea. If you fancy doing something different these are a excellent alternative to cupcakes – the kids will love to decorate them and have it served at their birthday party. They can easily be made dairy free and in other flavours too.

Soft sandwich cookies

Ingredients

250g batter mix flour
75g soft brown sugar
75g honey
75g mashed cooked apples or apple sauce
75ml vegetable oil
2 large eggs
1tsp bicarbonate of soda
2 tsp ground all spices
1 tsp ground ginger
1 tsp Gluten Free Baking Fix
5 Tbsp of KOKO milk or cow’s milk
2 tsp of lemon juice or cider vinegar

For the filling:
I used spreadable caramel, you can buy the Argentinian variety or Nestlé has it in tins, you’ll find it usually stocked near the condensed milk.

Method

1. Preheat oven to 180ºC/350F/ (160ºC fan assisted) for 10 minutes. Grease and line two cookie baking sheets with greaseproof paper.

2. Place the batter mix flour, ground ginger, all spices, bi-carb and the Baking Fix in a bowl, mix well and set aside.

3. In another bowl measure the sugar and honey, then add the eggs one by one and beat really well with a hand mixer until light and fluffy. Add the oil to the sugar and egg mixture and beat for a further 2-3 minutes.

4. Add the flour and spices mix to the oil, sugar and egg mixture and beat until forms a smooth thick dropping consistency dough. Add the milk and apple sauce, mixing until it is all incorporated into the mixture. Finally add the lemon juice and mix well.

5. Scoop the mixture into a piping bag with a large hole nozzle and pipe the dough into circle of approx. 5cm of diameter, leaving a space of about 2cm between each cookie. If you don’t have a piping bag at hand don’t worry, draw circles of the required size on the wrong side of the greaseproof paper the turn it over onto the cookie baking sheet and spoon one tablespoon over each circle.

6. Bake in the preheated oven for approximately 12-15 minutes or until golden brown. Allow to cool on the baking trays for 5 minutes, then transfer the cookies to a wire rack to cool completely.

7. Once cooled, spread a rounded teaspoon of the filling on the flat side and sandwich together with another. Dust with icing sugar if desired.

 

 
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