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Golden Crunch Creams

chewy cookies flavoured with syrup and a hint of oats, sandwiched with a luxurious vanilla cream dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan
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Prep Time 20 minutes
Cook Time 12 minutes
chilling time 30 minutes
Servings: 8 sandwich cookies
Course: cookie
Ingredients Equipment Method Notes

Ingredients
  

  • 50 g oats
  • 100 g dairy-free butter
  • 120 g caster sugar
  • 1 tsp vanilla extract optional
  • 1 tbsp golden or maple syrup
  • 1 tsp dairy-free milk
  • 150 g plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 pinch of salt
  • For the cream filling:
  • 70 g dairy-free butter softened
  • 150 g icing sugar sifted
  • 1 tsp golden syrup
  • 1 tsp vanilla extract optional
  • 1 tsp dairy-free milk

Equipment

  • 2 cookie sheets lined with non stick baking paper

Method
 

  1. Preheat the oven to 180℃ and line 2 baking sheets with parchment
  2. Cream together the butter, sugar, vanilla (if using) and syrup
  3. Stir in the milk, oats, flour and baking powder, bicarb and salt. This will make a sticky dough
  4. Divide into 16 equal pieces and roll into balls. Place, well spread apart onto the lined baking sheets
  5. Ideally rest the cookie dough balls in the fridge for at least half an hour
  6. Bake for 12-14 minutes until golden and spread. You will want to draw in the edges to make neat circles with a cookie cutter or a blunt knife.
  7. After 5 minutes move to a wire rack
  8. Combine the filling ingredients and once the cookies are cool, spread onto half of them and sandwich together.

Notes

These cookies keep well for up to 5 days.