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I had never eaten let alone made whoopie pies before, I am just about to make them again they are so yummy! My brother and his lovely girlfriend bought me a wheat free baking book for Christmas which contained a recipe for these little beauties. I changed it slightly adding rye flour to give them a slightly nuttier flavor.
Wheat free Whoopie Pies:
125g unsalted butter
115g brown sugar
2 eggs
115g rye flour
1tsp baking powder
1/2 tsp bicarb
1 tsp xanthan gum
30g cocoa powder
160ml milk
Preheat oven to 200 degrees C or 180 degrees C for fan assisted ovens.
Put butter, sugar and eggs in a food processor and blitz until light and creamy.
Sift the dry ingredients into a bowl then fold into the batter.
slowly add the milk to form a smooth but slightly stiff mixture.
Use 2 teaspoons to put dollops onto a lined baking tray. Keep them spaced out so they don't stick together as they expand.
Bake for 10 mins until just risen and firm to the touch.
Once baked leave to cool slightly then transfer to a wire rack to cool completely.
For the filling you will need:
75g softened unsalted butter.
130g icing sugar
1 tbsp double cream.
Whip all the ingredients together until fluffy and then spread on the flat sides of the cooled whoppie pies and sandwich them together.
Sprinkle with icing sugar and enjoy!!
These are really good when left in the fridge over night. They taste like an icecream sandwich!
Wheat free Whoopie Pies:
125g unsalted butter
115g brown sugar
2 eggs
115g rye flour
1tsp baking powder
1/2 tsp bicarb
1 tsp xanthan gum
30g cocoa powder
160ml milk
Preheat oven to 200 degrees C or 180 degrees C for fan assisted ovens.
Put butter, sugar and eggs in a food processor and blitz until light and creamy.
Sift the dry ingredients into a bowl then fold into the batter.
slowly add the milk to form a smooth but slightly stiff mixture.
Use 2 teaspoons to put dollops onto a lined baking tray. Keep them spaced out so they don't stick together as they expand.
Bake for 10 mins until just risen and firm to the touch.
Once baked leave to cool slightly then transfer to a wire rack to cool completely.
For the filling you will need:
75g softened unsalted butter.
130g icing sugar
1 tbsp double cream.
Whip all the ingredients together until fluffy and then spread on the flat sides of the cooled whoppie pies and sandwich them together.
Sprinkle with icing sugar and enjoy!!
These are really good when left in the fridge over night. They taste like an icecream sandwich!
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