For the cookies
- 225 grams dairy free spread
- 150 grams icing sugar
- 1 egg
- 350 grams gluten free plain flour
For the filling:
- 100 grams dairy free dark chocolate (melted)
- 50 grams dairy free spread
- 200 grams icing sugar (sifted)
- Cream the butter and icing sugar together for about two minutes, until light and fluffy
- Add the egg and mix until fully combined
- Add the flour and mix to combine
- 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
- Dust a work surface or board with a sprinkle of icing sugar
- Preheat the oven to 180oC and line two baking sheets with either tinfoil or baking parchment
- Roll out the dough until about 3-5mm thick
- Cut out 16 cookies using a cookie cutter of your choice
- Place on the baking sheets and bake for about 12-15 minutes
- Cool the cookies on a wire rack until they are firm
- Make the filling by beating together the dairy free spread, icing sugarĀ and melted dairy free dark chocolate
- Sandwich the cookies together with the chocolate filling