These filled cookies are gluten-free and irresistibly delicious. Filled with fine apricot jam and covered with dark chocolate, they are a very special highlight. Shortbread, fruity, Christmasy and easy to make. Vegan, gluten-free, lactose-free.
FOR THE DOUGH Provide mixer or food processor. Add gluten-free flour mix, oat flour, almond flour, baking powder, margarine, raw cane sugar, cinnamon and lemon zest and mix to a compact dough.
200 g gluten free flour mix, 100 g Oatmeal, 50 g Almond flour, 200 g Margarine, 120 g Raw cane sugar, ½ tbspn Cinnamon, zest of half a lemon
Preheat oven to 160 °C (hot air) or 180 °C (upper-lower heat) and line a baking sheet with a permanent baking mat (or baking paper).
Separate dough into portions and roll into a rope. Separate 1 teaspoon of dough from each, shape into a ball and place on baking sheet. Press down lightly. Repeat until the dough is used up. TIP: I use a jar with a flat bottom for pressing.
Place in oven and bake for 10 minutes. NOTE: Please do not wait for the cookies to brown, as the gluten-free flour does not brown.
Remove from the oven and allow to cool completely.
Meanwhile, gently heat dark chocolate over a water bath and melt. Provide apricot jam.
Spread the inside of one cookie with a little apricot jam, cover with a second cookie and press down very gently.
100 g Apricot jam
Dip one side directly into the melted chocolate and allow to set on a draining rack. Repeat until all cookies are processed.
100 g dark chocolate coating
Give away or nibble and enjoy!
The cookies will last about 2 weeks in a tightly sealed tin (if not eaten first).