Makes 8 sandwich cookies


For the cookies

  • 225g dairy free spread
  • 150g icing sugar
  • 1 egg
  • 350g gluten free plain flour

For the filling:

  • 100g dairy free dark chocolate, melted
  • 50g dairy free spread
  • 200g icing sugar, sifted


  1. Cream the butter and icing sugar together for about two minutes, until light and fluffy
  2. Add the egg and mix until fully combined
  3. Add the flour and mix to combine
  4. Place the dough in cling film and chill in the fridge for an hour or in the freezer for 10 minutes if you are short for time
  5. Dust a work surface or board with a sprinkle of icing sugar
  6. Preheat the oven to 180oC and line two baking sheets with either tinfoil or baking parchment
  7. Roll out the dough until about 3-5mm thick
  8. Cut out 16 cookies using a cookie cutter of your choice
  9. Place on the baking sheets and bake for about 12-15 minutes
  10. Cool the cookies on a wire rack until they are firm
  11. Make the filling by beating together the dairy free spread, icing sugarĀ and melted dairy free dark chocolate
  12. Sandwich the cookies together with the chocolate filling

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