Gluten-Free Cacao Butter Sandwich Cookies

Gluten-Free Cacao Butter Sandwich Cookies

Recipe by cookiesthatfeelgood_ny6m5bCourse: Uncategorized
Servings

10

servings
Prep time

1

hour 
Cooking time

15

minutes
Calorieskcal

Ingredients

  • Cookies
  • 200 grams white rice flour

  • 90 grams of millet or oat flour

  • 50 grams sweet white rice flour

  • 1 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1 tablespoon ground flax

  • 90 grams of ghee

  • 90 grams melted cacao butter

  • 1/2 cup honey

  • 1 teaspoon vanilla extract

  • White Chocolate Icing
  • 2 tablespoons sweet white rice flour

  • 150 grams of cacao butter

  • 50 grams ghee

  • 50 grams butter

  • 1 teaspoon vanilla

  • 1/3 cup honey

Directions

  • Make the cookies:
  • Preheat oven to 325°F.
  • Make flax egg — combine 1 tbsp of ground flax with 2tbsp of hot water in a small cup or bowl. Stir to combine and let sit for several minutes.
  • Measure out dry ingredients——– flour, salt, and baking powder——– into a large bowl. Stir or whisk to combine.
  • Combine wet ingredients—- honey, ghee, flax egg and vanilla—- in a separate large bowl. Mix with spoon or mixer until ingredients are well combined.
  • Pour the dry mixture into the bowl with the wet mixture and use a spoon or electric mixer to combine. Mix until well combined.
  • Prepare your pan. A roasting pan lined with parchment paper will work well.
  • Press dough into the pan. Flatten until the dough is in a large rectangle about 1/8-1/4″ thick.
  • Bake until cookies are medium golden brown, about 15 minutes.
  • Use a pizza cutter to cut the cookies into small squares — approximately 1″ by 1″.
  • Make the Icing:
  • Add ghee, cacao butter, butter, and flour in a small pot.
  • Heat on medium-low while stirring, until all ingredients are melted.
  • Take off the heat and transfer into a bowl.
  • Whisk in vanilla and honey.
  • Place bowl in the refrigerator for 5 minutes. Set a timer for this!
  • Remove bowl and whisk until mixture has incorporated again.
  • Place back into the refrigerator for 2-4 minute increments (set a timer!!)–whisking each time you take it out. As the icing cools it will solidify. The goal here is to make sure it stays incorporated/mixed as it cools.

    The icing is ready when it begins to form soft peaks. FYI the icing can very quickly transform from soft peaks to solid chocolate, so watch your icing closely as it starts to thicken up!
  • Once the icing is ready, you can scoop it or pipe it on to the cookies and sandwich them.

Notes

  • If your icing hardens too much, you can reheat it, whisk it up, and start the cooling process over (steps 5-7).
  • You can for sure substitute other starchy flours like tapioca for sweet white rice flour in the icing. You can probably also substitute regular white rice flour and active similar results. I would not use a flour mixture that contains gums, or flours that are whole-grainy like oat or brown rice.


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