Vickys Maple Pecan Autumn Leaf Sandwich Cookies

Name: Vickys Maple Pecan Autumn Leaf Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams cornstarch; 160 grams sorghum or brown rice flour; 40 grams potato starch; 2 tsp ground cinnamon; 120 grams light brown sugar; 250 grams sunflower spread / butter, softened; 100 grams pecan nuts, finely chopped; 2 tbsp olive oil; 150 grams icing / powdered sugar; 1 tsp vanilla extract; 1 tbsp golden syrup; 1 tbsp maple syrup; 100 grams sunflower spread / butter

Servings: persons

200 grams cornstarch
160 grams sorghum or brown rice flour
40 grams potato starch
2 tsp ground cinnamon
120 grams light brown sugar
250 grams sunflower spread / butter, softened
100 grams pecan nuts, finely chopped
2 tbsp olive oil
150 grams icing / powdered sugar
1 tsp vanilla extract
1 tbsp golden syrup
1 tbsp maple syrup
100 grams sunflower spread / butter

1
Line baking sheets with parchment paper
2
Mix the flour, starch, cinnamon and sugar in a bowl
3
Add the butter and rub into the mix with your fingers until it forms crumbs
4
Add in the chopped pecans and work into a dough then knead in the olive oil
5
Lightly flour a surface and pat or roll out the dough to 3mm thickness.
6
Cut out shapes with 3 - 5cm cookie cutters, making an even number of each shape as you need them to be in pairs to sandwich them together later
7
Lay the shapes on the baking trays and keep re-rolling the dough and cutting more shapes until it's used up
8
Chill the baking sheets in the fridge for 30 minutes
9
Preheat the oven to gas 4 / 180C / 350F
10
Bake the cookies for 15 - 20 minutes until pale golden
11
Let cool for 5 minutes on the trays then transfer to a wire rack to cool completely.
12
Left this way the cookies will keep in an airtight container for 5 days
13
To make the filling put the butter, icing sugar, vanilla and golden syrup into a bowl and cream together until pale and fluffy
14
Add the maple syrup and beat again until combined
15
Spread the buttercream on a cookie and top with a matching shape
16
Dust with some extra icing sugar and enjoy.
17
They'll keep in the fridge spread with buttercream for a day
18
Makes approx 28 cookies or 14 sandwich cookies

1373

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 grams cornstarch, 160 grams sorghum or brown rice flour, 40 grams potato starch, 2 tsp ground cinnamon, and more.

Yes, Vickys Maple Pecan Autumn Leaf Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!