So, the gluten-free brother and family were coming round for my nephew's fifth birthday which meant novelty fairy cakes and a new gluten free recipe. The simple Bake Off fairy cake recipe worked well with butter icing and pirate flags but I had only made one gluten free recipe before (brownies) so I had to seek out another. As the first was a success, I went back to the same blog that the recipe was from: londonbakes.com. After scrolling through the delicious ideas, I stuck with these 'salted caramel "oreos"' and they were a good choice. It turns out that rice flour is quite hard to find in usual supermarkets but the Whole foods store at Piccadilly Circus (London) served its purpose. These oreos were worth the effort as they were a great flavour and popular with the brother. I had never successfully made caramel before (head shakingly poor caramel figs) so this recipe was a winner all round.
210g rice flour50g corn flour
90g cocoa powder
1 teaspoon bicarbonate of soda
225g unsalted butter, softened
150g granulated sugar
1 tsp sea salt
Salted caramel buttercream -115g caster sugar
80ml double cream
1/2 tsp salt
1 tsp vanilla extract
155g unsalted butter, softened
160g icing sugar
1. For the cookies, whisk the flour, cocoa powder and bicarbonate of soda. In another bowl, beat the butter, sugar and salt until it is fluffy. Add half the dry ingredient sand beat until incorporated then add the other half and beat agin until smooth. Wrap in cling film and put it in the fridge for an hour or so.
2. For the caramel in the buttercream, heat the sugar in a pan on a medium-low heat until melted (don't stir and be patient!). Cook until it starts bubbling and turns light brown then quickly add the cream, vanilla essence and salt. Stir until just combined then leave to cool.
3. Take the cookie dough out of the fridge and roll gently (this is a fragile mixture) until 1/2 cm thick. Then cut out circles using cookie cutters (the size depends on your biscuit preference). Put onto a baking tray with baking paper on and chill again for 15minutes.
4. Cook for 1minutes on 150C. Take out and leave to cool for a couple of minutes before moving to a wire rack.
5. to finish the buttercream, beat the butter and sugar until light and fluffy then add the cooled caramel sauce and beat again. Spread the buttercream between two of the cookies.
There is a good bit of mixing which I regrettably did by hand with a recovering sprained wrist. All worth it though. Mission completed. Thank you londonbakes.com for another recipe.
#londonbakes #oreos #chocolatebiscuits #saltedcaramelbuttercream