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1
Preheat the oven to 350F.
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2
Line 2 baking sheets with parchment paper.
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3
To Make the Cookies:
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4
In a cup or small bowl, make buttermilk by combining the rice milk and cider vinegar.
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5
In another small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes.
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6
In a medium bowl, whisk together the baking mix, xanthan gum, baking soda, and salt.
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7
In the bowl of a stand mixer, cream together the sugar and shortening until light and fluffy.
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Scrape down the sides of the bowl, then beat in the flaxseed mixture and vanilla extract.
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With the mixer on low, alternately add the dry ingredients and the buttermilk mixture, starting and ending with the dry ingredients; mix until it is smooth.
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10
Scoop the dough with a small ice cream scoop onto the prepared baking sheets.
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11
Bake the cookies for 15 to 17 minutes, or until the cookies are golden and the tops are puffy.
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12
The cookies will also spring back when they are touched.
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13
Transfer the baking sheets from the oven to cooling racks and cool for 10 minutes, then transfer the cookies directly onto the racks to cool completely.
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14
When completely cooled, frost half of the flat side of each cookie with the white (vanilla) icing and half with the black (chocolate) icing.
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15
To Make the Icing:
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16
In a small bowl, mix together the sugar, golden syrup, and vanilla.
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Add in 2 tablespoons of the water and stir until the icing is smooth.
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18
If the icing seems too thin to spread on the cookies, add a bit more sugar.
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If it seems too thick, add a little more water.
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20
Divide the icing into two batches.
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21
To make black (chocolate) icing, add the 2 tablespoons of cocoa powder to one of the batches of icing.
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22
Add the remaining 2 tablespoons of water to the chocolate icing one teaspoon at a time or until it reaches spreading consistency.
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23
Store the cookies in an airtight container at room temperature for up to 5 days.
