Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys easter carrot cake sandwich cookies, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have vickys easter carrot cake sandwich cookies, gf df ef sf nf using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF:

1. Take 360 grams (2 & 1/2 cups) plain or gluten-free flour
2. Get 90 grams (1 cup) quick oats
3. Make ready 1 1/2 tsp baking soda / bicarb
4. Get 3/4 tsp ground cinnamon
5. Make ready 1/2 tsp ground ginger
6. Take 1/2 tsp ground nutmeg
7. Get 1/2 tsp xanthan gum if using gluten-free flour
8. Get 1/4 tsp salt
9. Take 225 grams (1 cup) butter, softened
10. Make ready 200 grams (1 cup) granulated sugar
11. Take 240 grams (1 cup) packed light brown sugar
12. Prepare 2 tsp vanilla extract
13. Prepare 130 grams (2 & 1/2 cup) finely grated carrot, around 2 medium sized carrots
14. Get 130 grams (1 cup) chopped pecans (optional)

Steps to make Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF:

1. Whisk together the flour, quick oats, baking soda, cinnamon, ginger, nutmeg, salt and xanthan gum if using - - https://cookpad.com/us/recipes/338049-vickys-gluten-free-flour-mix-4-cakes-cookies
2. In another bowl, cream together the butter, granulated sugar, brown sugar and vanilla
3. Add the flour gradually until it's all cut in
4. Mix in the carrots and pecans then cover the bowl and chill the dough in the fridge for at least 60 minutes, 90 is really best to stop them spreading out so much
5. Preheat oven to gas 4 / 180C / 350°F and line 2 baking sheets with parchment paper
6. Spoon a heaped tablespoon of dough per cookie onto the baking sheets, spacing the cookies at least 2 inches apart. You'll need to do this in batches so leave the unused dough in the fridge until needed
7. Bake for 15 - 18 minutes then let cool on the tray until you can peel them off the parchment paper
8. Once cooled, sandwich two cookies together with a buttercream or cream cheese filling. My basic buttercream recipe is 150g butter (I use Vitalite sunflower spread or gold foil Stork brand margarine) to 350g icing / powdered sugar and a dash each of vanilla extract and milk to thin to spreading consistency
9. Makes 48 cookies or 24 sandwich cookies. Store in an airtight container
10. Here are a few of my other sandwich cookie recipes - - https://cookpad.com/us/recipes/360643-vickys-tiramisu-sandwich-cookies - https://cookpad.com/us/recipes/350939-vickys-valentine-chocolate-shortbread-hearts-gf-df-ef-sf-nf - https://cookpad.com/us/recipes/361136-vickys-nutter-butter-cookies-gf-df-ef-sf-nf - https://cookpad.com/us/recipes/360763-vickys-oreo-cookies-gf-df-ef-sf-nf - https://cookpad.com/us/recipes/363081-vickys-maple-pecan-autumn-leaf-sandwich-cookies-gf-df-ef-sf - https://cookpad.com/us/recipes/336167-vickys-easter-bonnet-cookies

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