More Eggless Cookies

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More Eggless Cookies

Filled Cookies

Carob Orange Rings

Preheat the oven to 180C/350F/Gas mark 4

Cream the butter, sugar and sour cream in a small bowl until smooth. Stir in the sifted flours in two batches. Knead the dough on a lightly floured surface until smooth. Cover, refrigerate for 30 minutes.

Roll the dough on lightly floured surface until 3mm thick, cut into 7cm rounds. Cut 3cm centres from each round. Place rings on greased baking trays. Bake for about 12 minutes or until lightly browned. Lift onto wire racks to cool.

Sandwich the cold cookies with filling. Dip one side of each biscuit in the combined melted carob and oil. Sprinkle with nuts. Place on a foil covered tray until set.

Orange Cream Filling: Beat the butter and rind until smooth, gradually beat in milk, juice and sifted icing sugar.