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20 Minutes to Preparing Delicious Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF

Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF is the first thing that comes to most people’s mind when it arrives to a perfect dish. Today, we will tell you instructions on serving a delicious Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF.

Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF

We hope you got insight from reading it, now let’s go back to vickys easter carrot cake sandwich cookies, gf df ef sf nf recipe. To make vickys easter carrot cake sandwich cookies, gf df ef sf nf you only need 14 ingredients and 10 steps. Here is how you cook it.

First of all, here are the ingridients that you should prepare to make Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF:

  1. Take 360 grams of (2 & 1/2 cups) plain or gluten-free flour.
  2. Get 90 grams (1 cup) of quick oats.
  3. Provide 1 1/2 tsp of baking soda / bicarb.
  4. Prepare 3/4 tsp of ground cinnamon.
  5. Take 1/2 tsp of ground ginger.
  6. Provide 1/2 tsp of ground nutmeg.
  7. Provide 1/2 tsp of xanthan gum if using gluten-free flour.
  8. Take 1/4 tsp of salt.
  9. You need 225 grams (1 cup) of butter, softened.
  10. Get 200 grams (1 cup) of granulated sugar.
  11. Provide 240 grams (1 cup) of packed light brown sugar.
  12. Get 2 tsp of vanilla extract.
  13. Provide 130 grams of (2 & 1/2 cup) finely grated carrot, around 2 medium sized carrots.
  14. Use 130 grams (1 cup) of chopped pecans (optional).

After readying the ingridients, now we are set to make our delightful Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF:

  1. Whisk together the flour, quick oats, baking soda, cinnamon, ginger, nutmeg, salt and xanthan gum if using
  2. In another bowl, cream together the butter, granulated sugar, brown sugar and vanilla.
  3. Add the flour gradually until it's all cut in.
  4. Mix in the carrots and pecans then cover the bowl and chill the dough in the fridge for at least 60 minutes, 90 is really best to stop them spreading out so much.
  5. Preheat oven to gas 4 / 180C / 350°F and line 2 baking sheets with parchment paper.
  6. Spoon a heaped tablespoon of dough per cookie onto the baking sheets, spacing the cookies at least 2 inches apart. You'll need to do this in batches so leave the unused dough in the fridge until needed.
  7. Bake for 15 – 18 minutes then let cool on the tray until you can peel them off the parchment paper.
  8. Once cooled, sandwich two cookies together with a buttercream or cream cheese filling. My basic buttercream recipe is 150g butter (I use Vitalite sunflower spread or gold foil Stork brand margarine) to 350g icing / powdered sugar and a dash each of vanilla extract and milk to thin to spreading consistency.
  9. Makes 48 cookies or 24 sandwich cookies. Store in an airtight container.
  10. Here are a few of my other sandwich cookie recipes

These Carrot Cake Cookies are drizzled with cream cheese glaze and taste just like carrot cake! The cookies are gluten-free, grain-free, and refined sugar-free. You guys, I'm really really excited about them. I may have eaten a few off the tray while these were getting photographed. And then some more as they sat, staring at me from the table after they had already been.

Recipe : Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF

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