This Valentine’s Day, surprise your loved ones with these healthy & yummy sandwich cookies that are Gluten-free! With all the hype around Valentine’s day and the yummy treats every store offers, it’s hard to spot cookies or cakes that are not sugar-laden and made with artificial food coloring. This is another tried and tested recipe of mine where I have substituted all-purpose flour with ground oats and millet flour, and I have incorporated fresh beetroot juice as a natural food coloring. However the frosting contains a few teaspoons of sugar but if you don’t prefer that , you can substitute with some honey or maple syrup. Since the cookies are made with oats and millet, they don’t have a smooth finish like the ones made with all purpose flour(maida). Do try this recipe & give us a like & offer your comments below!
- Powdered oats – 1 ½ cups
- Sorghum flour(jowar millet) – ½ cup
- Baking powder – 2 teaspoons
- Whole milk – ⅓ cup
- Butter – 2 tablespoons
- Egg – 1
- Honey – 3 tablespoons
- Chopped Strawberries – ½ cup
- Blueberries – ½ cup
(Or any fruits of your choice – chop them before use)
- Sugar – 1 or 2 tablespoons (depending on the sweetness of the fruits)
- Orange/lemon juice – 3 tablespoons
- Butter – 4 tablespoons (room temperature)
- Powdered sugar – 4 to 5 teaspoons
- Beetroot juice – 1 teaspoon
- Preheat oven to 400 degrees F(200 degrees C). Line a baking tray with parchment paper/butter paper & drizzle 2 teaspoons oil over it. Meanwhile, mix in all the ingredients listed under Cookies till they come together and form a firm dough. Evenly roll out the dough on a parchment paper to ⅛ inch thickness. Cut into heart shapes using a cookie cutter and then using a smaller heart shaped cookie cutter, cut smaller hearts into the centers of half of the heart shaped dough. You can reserve a few heart shaped cookie dough for the buttercream frosting.
- Carefully transfer them onto the baking sheet. Brush the tops of the dough with oil and bake for 13 – 15 minutes. They might be a little soft when hot but once you cool them they turn firm.
- For the Jam filling: Heat a thick bottomed pan and Add the chopped berries with 2 tablespoons sugar. Stir until the sugar melts. Let them cook on a medium to low flame for about 5 minutes until the mixture starts to get thick. Finally add lemon juice and give it a good whisk. Turn off the stove and let the jam completely cool down before frosting the cookies.
- For the buttercream frosting: whisk the softened butter and powdered sugar until creamy and fluffy. Slowly add in few drops of beetroot juice and whisk. Keep add the juice in small portions until you get the desired color.
- Assembling: (i)Spread the berry jam over the whole hearts and place cookies with the heart cut centres over the top.
- (ii) spread the buttercream frosting over the whole hearts and add some sprinkles over the top.
- Store the cookies in an airtight container and refrigerate.