Thursday, January 27, 2011

Frozen Yogurt Sandwiches

Yields: 18 sandwiches
  • 1/3 cup (70g) vegetable shortening
  • 1/2 cup (100g) brown sugar
  • 2 tbs (30ml) pure maple syrup
  • 2 c (200g) certified gluten-free oats or buckwheat flakes
  • 1/2 c (35g) shredded coconut
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 4 c (700g) purchased or homemade frozen Rice Dream ice cream or sorbet, thawed slightly
  1. Preheat oven to 375F (190C, or gas mark 5). Line two 10 x 15-inch (25 x 37.5cm) baking pans with parchment paper.
  2. In a large saucepan, melt shortening over medium heat, stirring often. Remove from heat and add brown sugar, syrup, certified gluten-free oats, coconut, vanilla, and salt. Mix until well blended. Pour mixture onto one prepared baking pan and press mixture down evenly with a long metal spatula. Bake for about 10 minutes or until browned and bubbling all over. Remove and let cool to room temperature.
  3. With a sharp metal spatula, cut into 36 small matching rectangles. Place 18 of the rectangles, smooth side down, side by side in a single layer on the second prepared baking pan to make a firm, large rectangle in half of the pan. 
  4. Spoon frozen Rice Dream or alternative over the entire cookie surface until it is evenly covered, about 2 inches deep. (If it gets too slushy, refreeze for 10 minutes or until firm.) Place remaining cookies over frozen layer to make sandwiches. Cover and freeze for 4 hours. 
  5. Remove sandwiches from the freezer and with a metal spatula cut out each rectangle bar, following the edges of the cookie pattern. Trim sandwich edges evenly if you like. Serve immediately or wrap in parchment and freeze in a resealable plastic bag for up to two weeks. 

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