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Gluten Free Jam and Custard Cookie Sandwiches

Prep Time10 mins
Cook Time18 mins
Servings: 6 gigantic cookie sandwiches

Ingredients

Cookies

  • 220 g Gluten free plain flour
  • 115 g Stork Butter - – comes in a foil packet and says "for biscuits" on the front – its naturally dairy free
  • 65 g Light Brown Sugar
  • 65 g Golden Caster Sugar
  • 1 egg
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1 tbsp cornflour - optional but good!
  • Pinch of Salt - optional but good!

Filling

  • 100 butter
  • 200 icing sugar
  • 1 jar of jam
  • 3 tbsp custard powder
  • 2 tsp vanilla extract - A MUST!!!

Instructions

  • Cut the butter into cubes. Place into a large mixing bowl with both types of sugar.
  • Whisk until just combined.
  • Add the egg and whisk until just combined.
  • Add the flour, corn flour, baking powder, baking soda and salt and whisk until fully combined. You shouldn’t see any little lumps of flour/white dusty bits!
  • Divide the dough into 8 roughly equal balls. Roll the balls into a smooth, round ball and then flatten with the palm of your hand until they are approx 1/2 inch thick.
  • Pre-heat your oven to 185oC. Cover a baking tray with tin foil
    >Baking paper will do the job but tin foil is better if you have some!
  • Place the cookies on the foil and place into the oven for precisely 18 mins!
    >Cooking time and temperature makes a hugeeeeeeeee difference. Don't play about with it unless you know you've got an oven that is either always too hot or cold!
  • Remove from the oven and leave them alone for at least 15 mins to cool before attempting to touch them!
    >Under NO circumstances should you try to move the cookies from the tray when you've removed them from the oven!!!! They need at least 10-15mins to cool, during which time they will keep cooking. If you try to move them before, they will crumble and the inside will still be raw.
  • Whilst they are cooling, whisk together the butter, icing, custard powder and vanilla until smooth and paler.
    >Whisk for at least 5 mins for optimal, creamy taste!
  • Once the cookies are completely cool, pipe/spoon your buttercream onto the underside of half of the biscuits.
    >Don't put too much buttercream on there, otherwise it makes it hard to actually eat it!!
  • Add 1 tbsp of jam to the underside of the other half of the cookies. Spread it around a little, but not right to the sides otherwise it will all squish out when you sandwich them together!
  • Sandwich together 1 of the buttercream cookies and 1 of the jam cookies! Repeat for the rest of the cookies
  • EAT!!!!!!
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