Gluten Free Chocolate Shortbread Sandwich Cookies with Salted Butterscotch Filling
- 1 large egg
- 1 large egg yolk
- 1 tablespoon (10 g) ground chia seeds
- 1 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons (100 g) superfine white rice flour
- 1/4 cup + 1 tablespoon (50 g) mesquite flour
- 1/4 cup + 1 tablespoon (50 g) cornstarch
- 1/4 cup (50 g) buckwheat flour
- 1/4 cup (50 g) teff flour
- 1/4 cup + 1 tablepoon (50 g) whole milk powder
- 3/4 cup (150 g) white granulated sugar
- 1/2 cup (65 g) Dutch processed cocoa powder
- 1/4 teaspoon kosher/sea salt
- 1 cup (225 g or 2 sticks) unsalted butter at room temperature
- 1/4 cup (57 g) unsalted butter
- 1/3 cup (75 g) dark brown sugar
- 1/4 cup full fat greek style yogurt
- 1/2 teaspoon vanilla extract
- 1 1/2 cup (175 g) confectioners’ (powdered) sugar
- Maldon or Grey Sea salt
- Produce
- Chia seeds, ground (1 tablespoon)
- Cooking & Baking
- Brown sugar, dark (1/3 cup)
- Buckwheat flour (1/4 cup)
- Confectioners’ (powdered) sugar (1 1/2 cup)
- Cornstarch (5/16 cup)
- Dutch processed cocoa, powder (1/2 cup)
- Granulated sugar, white (3/4 cup)
- Kosher/sea salt (1/4 teaspoon)
- Maldon or grey sea salt (1)
- Mesquite flour (5/16 cup)
- Teff flour (1/4 cup)
- Vanilla (1 1/2 teaspoon)
- White rice flour, superfine (5/8 cup)
- Dairy
- Butter, unsalted (1 1/4 cup)
- Greek style yogurt, full fat (1/4 cup)
- Refrigerated
- Egg, large (1)
- Egg yolk, large (1)
- Other
- 1/4 cup + 1 tablepoon (50 g) whole milk powder
Preparation
Read recipe preparation on eatthelove.com
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Recipe Stats
Published February 11, 2013 (4 days ago).
16 people saved this recipe.
