To be frank, I wasn’t very inspired by this week’s biscuit challenges on the Great British Bake Off. A cookie sandwich? How queer. It was the lesser of three evils though, so off I went to wreck my brain for baked goods that would fit the brief. It’s my birthday on Saturday and my dad is coming for a visit, so why not make something that is presentable, nice-tasting and a bit of a treat? Why not indeed.
- 200g gluten free flour
- 70g gluten-free oats
- 80ml maple syrup
- 1 tbsp granulated stevia
- 80ml virgin coconut oil, melted
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 egg
- 2 tsp vanilla extract
- 2 medium carrots, grated
- 60g walnuts, chopped
- 250g lactose-free cream cheese, homemade or shop bought
- 50g butter
- 4 tbsp rice malt syrup or maple syrup
- 1 lemon, juice and zest
- Preheat oven to 180C.
- Combine the dry ingredients in a bowl: flour, oats, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Beat the maple syrup, granulated sugar and coconut oil until well combined, then egg the egg and vanilla and continue beating (with a handheld mixer or KitchenAid). Grate the carrots and add to the mixture. Add the flour and chopped walnuts bit by bit and mix on low speed.
- Form small balls (Ferrero sized) and flatten on the baking sheet. They won’t melt any further, so determine the size you’re going for at this stage. Bake for 12-14 minutes.
- Frosting: beat the cream cheese, butter and rice malt syrup until smooth. Stir in the lemon juice and zest.
- To assemble the sandwich cookies: spread the frosting on the flat side of the cookie and set aside. Once firmed up (after about 5 minutes), press the flat side of a second cookie on top. If you do it any sooner, it might fall off.