These are my new tea-time favourite. There's just something about the combination of spicy ginger cookies and creamy vanilla filling that equates to the ultimate win in my book, and when combined with a cuppa, well we're talking maximum 3pm bliss right here.
Oh and can we discuss the unparalleed GENIUS (or should that be genii if we're being clever - first declension plural love for all my fellow Latin geeks out there) that are cookie sandwiches!?
You get to eat not one but TWO cookies, without a smattering of guilt or the classic 'I'd love another one but I really shouldn't' because you have no choice! Two cookies are literally stuck together with a delicious filling and you must eat them both. So go make these, put the kettle on and get ready for double the deliciousness!
Makes about seven sandwiches
Ingredients
For the cookies
6 tbsp maple syrup
1 cup oats
1 cup ground almonds
1/2 cup buckwheat flour
5 tbsp coconut oil
5 tbsp cashew butter
1/2 tsp ground ginger
For the filling
1/4 cup cashews, soaked in water for at least 4 hours
1/4 cup coconut cream
2 tbsp coconut oil
1/4 tsp vanilla extract
2 tbsp maple syrup
Preheat your oven to 180 degrees. To make the cookies, combine the ingredients in a bowl starting with the oats, ground almonds, ginger and buckwheat flour, then stirring in the maple syrup, coconut oil and cashew butter and knead until you have a smooth dough. Shape this into about 14 round cookies (make sure you have an even number!), pop them on a baking sheet and place in the oven. Bake for 10 minutes, then remove from the oven and leave to cool.
For the filling, add the ingredients to a food processor and whizz until they form a smooth creamy mixture. It may seem quite liquidy but don't worry - it will set in the fridge! Place it in the fridge for half an hour, then when it has set (and the biscuits have cooled) spoon it onto half the cookies and squish down the other halves on top to make delicious sandwiches.
Love, Mrs H xx