Vickys Oreo Cookies

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   ["Whisk the flour, starches, egg replacer, xanthan gum, baking powder, baking soda, salt and cocoa together in a bowl", "In a separate bowl, cream together the sunflower spread and sugar until pale and fluffy", "Add in the vanilla and 3 teaspoons of rice milk", "Gradually add in the dry mix and knead until you can form a smooth dough, adding a teaspoon or 2 of rice milk if required so the dough is not too stiff", "Split the dough into 2 equal portions and roll each into a 10 inch long sausage shape", "Wrap each in clingfilm and freeze for 20 minutes", "Meanwhile, preheat the oven to gas 4 / 180C / 350F and line a baking tray or 2 with parchment paper", "Unwrap the dough and cut it into 1/4"" rounds.", "You should get 40 slices from each 'sausage'", "Place the rounds onto the lined sheets and bake for 12 minutes", "Let cool a couple of minutes on the sheet before transferring to a wire rack to finish cooling", "Mix the filling ingredients together well to make a thick, spreadable cream", "Spread some filling on half of the cookies and set the other half of the cookies on top and gently press together to sandwich the filling in", "Store in an airtight box for up to 3 days"]

* Per serving · 4 servings · Values may vary.