Nutrition (per 100g)
Preheat the oven to 180°C (350ºF/Gas Mark 4). Line a baking tray with greaseproof paper.
To make the cookies, combine the ground flax and warm water in a small bowl to gelatinise. Set aside.
Beat together the shortening, brown sugar, granulated sugar and vanilla until fluffy. Beat in the flax mixture and set aside.
In a medium mixing bowl, sift together the flour, baking soda, cinnamon and salt. Pour this into the bowl of wet ingredients, and stir the two together until a soft dough forms. Fold in the rolled oats until completely combined.
Scoop eighteen 2-inch (5-cm) balls of dough for large pies or thirty-six 1-inch (2.5-cm) balls of dough for smaller pies onto the prepared baking tray. Bake for 13 to 15 minutes, until the cookies are firm around the edges. Move the cookies to a wire rack to cool completely.
While the cookies cool, prepare the cream filling by beating together the powdered sugar, shortening, milk and vanilla until fluffy. Keep it in the fridge until the cookies are cool.
When the cookies have cooled completely, spread 1 to 2 tablespoons (15 to 30g) of the cream filling over half of the cookies, then top with the remaining cookies to form sandwiches.
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