Gluten & Dairy Free Oreos!

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Day two of Coeliac UK awareness week and I thought today I’d have a go, and experiment with, making gluten free Oreos! With some family members also being dairy intolerant I thought I’d try to do them dairy free as well. I have to say I am really impressed with how they turned out. Crunchy, bittersweet chocolate biscuits with a sweet mallow fluff icing centre!

These biscuits were easy to do, but they cannot be rushed. The dough needs refrigerating once the biscuits have been cut out. They need to be on the fridge for at least 30 minutes before they go into the oven.

Gluten Free & Dairy Free Oreo Recipe!

Ingredients

For the biscuits

  • 200g gluten free plain flour
  • 100g gluten free self-raising flour
  • 150g cocoa powder
  • 125g dark muscovado sugar
  • 125g Dairy Free spread, cold, straight from the fridge ( I used Vitality Dairy Free Spread)
  • 140g Golden syrup
  • 1 egg

For the filling

  • 250g Icing sugar
  • 50g Dairy free Spread
  • 100g Marshmallow Fluff (ensure this is gluten and dairy free)

Equipment

  • Food processor
  • Rolling Pin
  • Greaseproof paper for rolling
  • 6cm Cookie Cutter
  • Embossing sheet (optional)
  • 3x Baking trays lined with greaseproof paper

Method

  • Place flour, cocoa powder and dairy free spread in a food processor and pulse mixture until it resembles fine breadcrumbs.

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  • Add the musovado sugar, golden syrup and the egg and pulse again until the mixture clumps together

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  • Tip the mixture on to the work surface and bring together to form a ball of dough
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The dough should be smooth and should not be crumbly!
  • Cut the dough in half, wrap one half in clingfilm and place in the fridge.
  • Place the remaining dough between two sheets of greaseproof paper and roll out to approximately 5-6mm thick.
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Rolling the dough between greaseproof paper will prevent it sticking to the rolling pin!
  • Using a cookie cutter cut out the dough and place on a lined baking tray approximately 1cm apart
  • Regather any off cuts and repeat the rolling and cutting process until all the dough is used.
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A glass can be used if you haven’t got a round cutter!
  • Using an embossing sheet, gently press onto all of the cookie dough shapes and then carefully remove to reveal the pattern!

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  • Remove the unrolled dough from the fridge, remove from the clingfilm and repeat the above rolling, cutting and embossing process as above and place biscuit dough on  the lined baking sheets.
  • Place all the baking trays in the fridge for 30 minutes to allow the dough become cold and firm

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    Already for the oven!
  • Whilst the biscuit dough is in the fridge make the filling, this will allow it to be also stored in the fridge and firm slightly before its required.
  • Place the dairy free spread and icing sugar in a mixing bowl. beat together using an electric mixer. Once this is combined add the marshmallow fluff and beat until well combined and the mixture is light and fluffy. Place in the fridge for at least 30 minute so it firms up slightly.
  • After 15 minutes preheat the oven to 160℃ to gas mark 3
  • Once the oven has reached its temperature, remove the baking trays from fridge and place in the oven, bake for approximately 20-25 minutes, until the biscuits are slightly darker and firm to the touch. Be careful not to scorch or  burn the biscuits as this will make them bitter.
  • Remove from the oven, allow to cool of slightly before removing the biscuits from the trays and placing them on a cooling rack to cool completely.
  • Once the icing is ready and the biscuits are completely cool, pair and match the biscuits so the y are of equal size
  • Place 1 teaspoon of mixture on one biscuit from each pair.
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Pair the up the biscuits prior to filling !
  • Place the biscuits together, pushing ant twisting gently to allow the filling to spread evenly
  • Place back on the cooling rack to allow the icing to become firm!


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Eat & Enjoy!

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