Cookies with Apricot Marmelade Filling

1/2 cup butter, unsalted, room temperature

1/2 cup plus 2 tbsp icing sugar, sifted

1 envelope Dr Oetker vanilla sugar

1 hard-boiled large eggs yolk

1 egg yolk

1 1/4 cups millet flour, sifted (Cuisine Soleil)

1/2 cup tapioca flour, sifted (Cuisine Soleil)

1/2 tsp baking soda, gluten-free

1 tsp guar gum

1 tsp xanthane gum

1/4 teaspoon salt

Icing and Assembly

2 to 3 tbsp apricot marmalade

1 cup icing sugar, sifted

1 to 2 tbsp water

1 tsp orange extract

1. In a bowl, beat the butter, icing sugar and vanilla sugar until smooth.

2. In a separate bowl, push the hard-boiled egg yolk through a sieve and stir in the raw egg yolk.

3. Add to butter mixture and stir until well blended. In another bowl, sift together flours, baking soda and guar gum.

4. Add xanthane gum and salt.

5. Add the flour mixture to butter mixture and stir until blended. It will be sticky a bit.

6. Shape dough into a disc, wrap in plastic and chill until firm, about 2 hours.

 

1. Preheat the oven to 325ºF. Line baking sheet with parchment paper.

2. On a work surface lightly floured with brown rice, gently knead dough until slightly soft.

3. Using a little bit of brown rice flour as needed, roll out dough to about ¼-inch thick and cut out cookies using a 2-inch fluted cookie cutter.

4. Place cookies on baking sheet, leaving enough space in between each. Bake for 10-12 minutes, until just lightly browned around the bottom edges.

5. Let cookies cool completely on wire rack.

6. In a small bowl, stir apricot marmalade.

7. Spread a little on a cookie bottom and sandwich a second cookie on top, pressing gently to secure. Repeat with remaining cookies.

8. In a separate small bowl, mix together icing sugar, water and orange extract until it is a thin icing consistency.

9. Spread a thin layer of icing on top of each cookie.

10. Store in an airtight container and let dry in refrigerator.