Cooking and Serving: 30 minutes | 12 whoopie pies
Ingredients
Piping bag with open tip | ⅞ cup (123 g) all purpose gluten free flour blend | ½ teaspoon xanthan gum, omit if your blend already contains it
Description
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 12 whoopie pies
Ingredients
Piping bag with open tip
⅞ cup (123 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, omit if your blend already contains it
⅓ cup (27 g) natural unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
½ cup (109 g) packed light brown sugar
2 tablespoons (28 g) unsalted butter, melted and cooled
2 tablespoons (24 g) non-hydrogenated vegetable shortening, (I like
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
¾ teaspoon pure vanilla extract
10 tablespoons (5 fluid ounces) milk, at room temperature
1 recipe Sandwich Cookie Filling
Instructions
Preheat your oven to 350°F. Line rimmed baking sheets with parchment paper.
In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda,.
Add the butter and shortening, and mix with a fork until crumbly and lumpy.
Place the batter in a piping bag fitted with a plain open piping tip about.
Place one baking sheet at a time into the center of the preheated oven and.
Remove from the oven and allow the cakes to cool for about 10 minutes before.
transferring to a wire rack to cool completely.
When removing the cakes from the parchment paper, it is best to peel away the.
Once the cookies are completely cool, pair the cookies that appear the most.
like one another (a memory game!).
Add about a tablespoon of filling either with a pastry bag fitted with a star.