Vickys Oreo Cookies

• 118 grams rice flour (3/4 cup)
• 94 grams tapioca starch (3/4 cup)
• 95 grams corn starch (3/4 cup)
• 70 grams cocoa powder (2/3 cup)
• 3 tsp Vickys Best GF Egg Replacer (dry mix only), recipe link below
• 1 tsp xanthan gum
• 1 tsp baking powder
• 1 tsp baking soda / bicarb
• 1/2 tsp salt
• 170 grams sunflower spread / butter (3/4 cup)
• 200 grams granulated sugar
• 1 tsp vanilla extract
• 230 grams icing / powdered sugar (2 cups)
• 3 tbsp sunflower spread / shortening
• 1/2 tsp vanilla extract
• 2 tbsp rice milk

1. Whisk the flour, starches, egg replacer, xanthan gum, baking powder, baking soda, salt and cocoa together in a bowl
2. In a separate bowl, cream together the sunflower spread and sugar until pale and fluffy
3. Add in the vanilla and 3 teaspoons of rice milk
4. Gradually add in the dry mix and knead until you can form a smooth dough, adding a teaspoon or 2 of rice milk if required so the dough is not too stiff
5. Split the dough into 2 equal portions and roll each into a 10 inch long sausage shape
6. Wrap each in clingfilm and freeze for 20 minutes
7. Meanwhile, preheat the oven to gas 4 / 180C / 350F and line a baking tray or 2 with parchment paper
8. Unwrap the dough and cut it into 1/4" rounds.
9. You should get 40 slices from each 'sausage'
10. Place the rounds onto the lined sheets and bake for 12 minutes
11. Let cool a couple of minutes on the sheet before transferring to a wire rack to finish cooling
12. Mix the filling ingredients together well to make a thick, spreadable cream
13. Spread some filling on half of the cookies and set the other half of the cookies on top and gently press together to sandwich the filling in
14. Store in an airtight box for up to 3 days

rice flour, tapioca, corn starch, cocoa, egg, xanthan, baking powder, baking soda bicarb, salt, sunflower, sugar, vanilla, sugar, sunflower, vanilla, rice milk

Taken from cookpad.com/us/recipes/360763-vickys-oreo-cookies (may not work)