7.16.2010

Can't miss the Oreo Type because of this recipe!

My friend sent me a link for some Gluten Free Oreo-type cookies!  We put them to the test tonight!  First you have to make the "cookie" part of the cakester.  I just followed the recipe,  using beaten egg instead of egg substitute, and smashed them flat with a glass.  I did roll the dough into small balls and then flatten those instead of doing one big log and cutting them thinly. 



the photo above is after the cookie pieces came out of the oven.  they had to cool.  then I whipped up the filling and put it together.  It passed the test of Cole and of his little bro!  20 thumbs up if they could! 


I will repeat a huge hit! 

the recipe is as follows:

dough:
1 cup rice flour
1 cup tapioca flour
1 cup cornstarch (can use 1/2 cup arrowroot and 1/2 cup rice flour)
1 tsp xanthum gum
2 tsp egg substitute (some mentioned using flaxseed instead)
3/4 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup sugar
1 egg
1 tsp vanilla
1 - 2 tsp milk

mix dry and set aside.  cream butter and sugar until light and fluffy.  add egg and vanilla - beating well.  add dry ingredients in thirds.  if too stiff, add the milk.   shape into walnut size balls and flatten.  cook 10 mins at 350 degrees.  cool completely.

Filling:
2 cups powder sugar
3 1/4 tbsp shortening
1/4 tsp vanilla
2 tbsp hot water

mix and spread onto cookie piece and lay other piece on top.  you want the filling somewhat thick - but not too much that you can't spread it.  I doubled our batch of filling to make sure we had enough as we like ours thicker.  oh, and if you want a softer cookie - bake for 1 minute less.

ENJOY!

2 comments:

Erin Cox said...

I am so going to try this recipe :)

My daughter can tolerate very small amounts of sugar so I will substitute the sugar for dextrose and it should be a great treat for her!

macocha said...

Yes, and you can always do half dextrose and half sucrose (table sugar). Do you cook w/ non-wheat flours too?