Gluten-Free Cookies Chocolate and Vanilla

Sift the gluten-free shortbread mix together with the extra dark cocoa powder.

In a bowl, cream together the softened margarine and the fine granulated sugar with an electric whisk until light and fluffy.

Add the baking soda, salt, and vanilla and continue to mix.

Add the egg and beat with the whisk until fully incorporated.

Finally, add the mix and cocoa and beat again with the whisk until a smooth and very soft dough is obtained.

Wrap the dough in plastic wrap, flatten it to about half a centimeter thick, and let it rest in the refrigerator for at least an hour.

Remove the shortbread from the refrigerator and roll it out to a thickness of about 4 mm, then cut out cookies with a diameter of 4 cm and arrange them on a baking sheet lined with parchment paper.

Once all the cookies have been formed, put them back in the refrigerator for about 1 hour.

Once the cookies are cold, preheat the oven to 160°C in static mode and bake one tray at a time (leaving the other in the refrigerator) for 15 minutes.

Let the cookies cool on a wire rack; meanwhile, prepare the filling cream.

Pour the softened margarine into a bowl, add the powdered sugar and Babbi Home Bakery Gluten-Free Vanilla Extract.

Mix with a whisk until smooth and silky, then fill a pastry bag and fill the cookies with the cream.

Place a second cookie on top of the cream, press gently so that the cream spreads to the edge.