These fabulous gluten free Boston cream pie cookies capture all the deliciousness of a traditional Boston cream pie – in buttery, melt-in-the-mouth cookie form. From the perfect gluten free vanilla shortbread cookies to the silky-smooth vanilla pastry cream and the luscious chocolate ganache, this dessert is guaranteed to impress. The recipe includes two serving options: as open-faced cookies or in the form of sandwich cookies. And they’re both AMAZING!!
Servings14 open-faced cookies or 16 sandwich cookies (with doubled cookie dough)
INGREDIENTS
Vanilla pastry cream:
- 360 g (1½ cups) whole milk
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 4 US large/UK medium egg yolks
- 125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
- 45 g (⅓ cup + 2 tsp) cornstarch (US)/cornflour (UK)
- 40 g (⅓ stick) unsalted butter, cubed
Gluten free vanilla shortbread (if making the sandwich cookie version, double all shortbread ingredients):
- 65 g (½ stick + ½ tbsp) unsalted butter, softened
- 40 g (3 tbsp) caster/superfine sugar
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 130 g (1 cup + 1 tbsp) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn’t have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a kitchen scale for best results.)
- 30 g (¼ cup) cornstarch (US)/cornflour (UK)
- ¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
- ¼ tsp salt
- 20 g (4 tsp) whole milk, room temperature
Chocolate ganache:
- 60 g (2 oz) dark chocolate (55-70% cocoa solids), chopped
- 90 g (⅓ cup + 1 tbsp) double/heavy cream
INSTRUCTIONS
ADVERTISEMENT
