Vickys Maple Pecan Autumn Leaf Sandwich Cookies

• 200 grams cornstarch
• 160 grams sorghum or brown rice flour
• 40 grams potato starch
• 2 tsp ground cinnamon
• 120 grams light brown sugar
• 250 grams sunflower spread / butter, softened
• 100 grams pecan nuts, finely chopped
• 2 tbsp olive oil
• 150 grams icing / powdered sugar
• 1 tsp vanilla extract
• 1 tbsp golden syrup
• 1 tbsp maple syrup
• 100 grams sunflower spread / butter

1. Line baking sheets with parchment paper
2. Mix the flour, starch, cinnamon and sugar in a bowl
3. Add the butter and rub into the mix with your fingers until it forms crumbs
4. Add in the chopped pecans and work into a dough then knead in the olive oil
5. Lightly flour a surface and pat or roll out the dough to 3mm thickness.
6. Cut out shapes with 3 - 5cm cookie cutters, making an even number of each shape as you need them to be in pairs to sandwich them together later
7. Lay the shapes on the baking trays and keep re-rolling the dough and cutting more shapes until it's used up
8. Chill the baking sheets in the fridge for 30 minutes
9. Preheat the oven to gas 4 / 180C / 350F
10. Bake the cookies for 15 - 20 minutes until pale golden
11. Let cool for 5 minutes on the trays then transfer to a wire rack to cool completely.
12. Left this way the cookies will keep in an airtight container for 5 days
13. To make the filling put the butter, icing sugar, vanilla and golden syrup into a bowl and cream together until pale and fluffy
14. Add the maple syrup and beat again until combined
15. Spread the buttercream on a cookie and top with a matching shape
16. Dust with some extra icing sugar and enjoy.
17. They'll keep in the fridge spread with buttercream for a day
18. Makes approx 28 cookies or 14 sandwich cookies

cornstarch, sorghum, potato, ground cinnamon, brown sugar, sunflower, nuts, olive oil, sugar, vanilla, golden syrup, maple syrup, sunflower

Taken from cookpad.com/us/recipes/363081-vickys-maple-pecan-autumn-leaf-sandwich-cookies (may not work)