Ingredients
For the biscuits:
- 215 g dairy free spread
- 140 g icing sugar
- 1 egg
- 1 tbsp cocoa powder
- 330 g gluten free plain flour
For the icing:
- 200 g icing sugar
- 80 g dairy free spread
- 2 tbsps peanut butter
Instructions
- Whisk together the dairy free spread and icing sugar until light and fluffy
- Beat in the egg
- Stir in the gluten free flour and cocoa powder
- Wrap in cling film and chill in the fridge for an hour
- Preheat the oven to 180 oC
- Roll out the dough until 3-5mm thick
- Cut out 24 cookies using the cutter of your choice
- Place on a lined baking sheet and bake for 12-15 minutes
- Cool the cookies on a wire rack
- Make the frosting by beating together the icing sugar, dairy free spread and peanut butter
- Sandwich the cookies together using the peanut frosting
