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Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with BakingMad.com to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Gluten Free Maple and Pecan Cookie Creams by Phil Vickery

This is another recipe that can be dairy free. Any nuts will work. I sometimes use pine nuts for a different texture.

‘Essential Gluten Free by Phil Vickery’, published by Kyle Books. Photography by Kate Whitaker

Gluten Free Maple and Pecan Cookie Creams by Phil Vickery
Prep: 10 MINS
Bake: 15 MINS
Makes: 8
Skill Level: EASY

Ingredients

  • 53g Gluten free sorghum flour
  • 53g Gluten free potato starch
  • 44g Gluten Free tapioca flour/starch
  • ¼tsp Gluten free baking powder
  • ¼tsp Xanthan gum
  • 25g Pecan nuts chopped
  • 50g Margarine or butter
  • 85g Unrefined dark brown soft sugar (we use Billington's)
  • 1tsp Vanilla extract (we use Nielsen-Massey)
  • 1 Egg(s) (free range) medium
  • 2tbsp Maple syrup
  • 25ml Milk or gluten, dairy free alternative

For the filling

  • 150ml Double cream or a gluten, dairy free alternative
  • 1tbsp Icing sugar sived (we use Silver Spoon)
  • 2tbsp Maple syrup


The Method

STEP 1
Preheat the oven to 190’c/180’c fan/gas mark 5. Line two baking sheets with baking paper.

STEP 2
In a bowl, Sift all the flours together very thoroughly and evenly, or put into a food-processor and pulse until well mixed.

STEP 3
Once that has been done, sift in the baking powder and xanthan gum into a bowl, then stir in the chopped pecans.

STEP 4
In a separate bowl, use an electric whisk to beat the margarine, sugar, vanilla, egg and the maple syrup. Don’t worry if the mixture curdles a little.

STEP 5
Mix a little of the flour mixture into the creamed mixture, then a little of the milk. Keep alternating until all the flour mixture and milk are added, beating continuously until smooth.

STEP 6
Pipe or spoon 16 rounds of the mixture onto the prepared baking sheets, spaced a few cm apart, and flattened each round slightly with wet fingers. They should be about 5cm wide. Bake for about 15 minutes until firm. Remove and cool.

STEP 7
Whip the cream for the filling until soft, lightly thickened and just holding its shape. Fold in the icing sugar and maple syrup. Spread the filling over the flat sides of half the cookies and sandwich with the other half. Serve the same day, or freeze the cooled biscuits without the filling.


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