-
1
Mix the oat flour, ground almonds, rice flour and baking powder together in a bowl
-
2
Put the rest of the ingredients into another bowl and mix until the sugar is well combined.
-
3
Set aside for 5 minutes so the flax starts to gel
-
4
Add the wet to the dry and knead with your hands to form a dough.
-
5
Add a touch more water if you need to but the dough shouldn't be wet or sticky
-
6
Chill it in the fridge while you preheat the oven to gas 4 / 180C / 350F and line a cookie sheet with parchment paper
-
7
Split the dough into 16 balls, place on the cookie sheet and flatten.
-
8
They won't spread in the oven so flatten to your personal preference.
-
9
I made mine a bit too thick.
-
10
Remember you'll be putting 2 together so bitesize is the key word!
-
11
Bake until the tops are just set, around 12 minutes
-
12
Meanwhile mix the sugar and water in a pan and heat until the sugar dissolves and the mixture turns thick and a nice brown colour, around 5 minutes
-
13
Put the rest of the filling ingredients in a bowl and warm slightly in the microwave for a few seconds.
-
14
Stir to combine
-
15
Beat into the caramel mixture in the pan and take off the heat once well incorporated and thickened.
-
16
Don't let it burn!
-
17
Cool the cookies on a wire rack
-
18
Let the filling cool until the cookies are cool to the touch then spread it on half of the cookies and sandwich the other half on top
-
19
Dust the cookie tops with cocoa powder
-
20
Serve immediately.
-
21
Unfilled you can keep them in a lidded container for up to a week
