Gluten-Free Dulce de Leche Sandwich Cookies
Zutaten
For the gluten-free flour mix
- 150 g brown rice flour
- 150 g millet ground in a coffee mill
- 150 g potato starch
- 2 teaspoons of guar gum.
For the cookies
- 80 g 5 2/3 tablespoons refined coconut oil, room temperature
- 50 g 1/2 cup, sifted powdered sugar
- 1 teaspoon vanilla extract
- 210 g 2 1/2 cups gluten-free flour (see my recipe above)*
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons soy milk
For the dulce de leche
- 300 ml 2 1/4 cups almond milk
- 70 g 1/3 cup sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground vanilla
For the frosting
- 1 recipe dulce de leche
- 55 g 1/4 cup refined coconut oil, room temperature
Anleitungen
To make the flour mix
- To make the flour mix, simply combine all ingredients and mix well. Sore leftovers in an airtight container.
To make the cookies
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. In a large bowl, beat coconut oil and sugar until fluffy. This will take about 2-3 minutes. Make sure everything is blended well. The mixture should look white and airy when done.
- Add remaining ingredients except for soy milk. Beat until crumbly. Now add the soy milk and knead the dough with your hands until the flour is incorporated well. Shape into a ball.
- Roll the dough out between two layers of plastic wrap. Mine was between 2-4 mm thick. Cut out cookies with a round cookie cutter and place half of the cookies on the baking sheet. They won’t spread. Bake for 8-10 minutes, until the edges start to get a golden brown colour. Remove from oven, let cool and transfer to a cookie rack. Bake remaining cookies.
To make the dulche de leche
- Place all ingredients in a small pot and bring to a boil. Whisk until the sugar is dissolved and make sure the milk doesn’t boil over. Reduce heat and let the mixture simmer for 35-40 minutes, until it has turned into a thick sauce. The mixture should be thick but not very sticky. Make sure to check on the sauce from time to time as the cooking time can vary depending on the setting of your stove top.
- Let the sauce cool completely before making the frosting.
To make the frosting
- Place sauce and fat in a bowl and use a hand-held mixer to beat until fluffy. Spread the bottom of a cookie with 1/2 to 1 teaspoon of frosting and top with a second cookie. Repeat with the remaining cookies.