Peach melba lace cookie sandwiches a yummy gluten-free alternative

By Jim Bailey
theyankeechef.blogspot.com

Boy oh boy. When you make a crunchy sandwich out of peaches and raspberries, you will be ready to make them again the next day.

You’ll adore not only the healthy aspect of these simply made “florentines,” but you’ll love the perfect blend of flavors. You can substitute all-purpose flour with zero distinction between the two. Chalk this one up for a remake!

Gluten-free peach melba cookies.

1 (12-ounce) bag frozen peach slices, thawed
2 cups rolled oats
1 cup sugar
2/3 cup rice flour
1/2 cup milk
3/4 cup (1 1/2 sticks) butter or margarine, melted
1 teaspoon vanilla extract
1/2 cup raspberry all-fruit

In a bowl, mash peaches or use a blender or processor; set aside. Line 2 large baking pans with tin foil; set aside. Preheat the oven to 350-degrees F. In a large mixing bowl, add rolled oats, sugar and rice flour, blending well.

Stir in milk, melted butter and vanilla until completely smooth. It should be just barely pourable and very thick. If not, add a tablespoon more milk. Drop by the rounded teaspoon on prepared pan, forming it into a circle as best as you can. Leave 3 inches between mounds.

With the back of a spoon, flatten each mound as thin as possible, retaining the circular shape.

Dip the spoon in water after flattening each cookie.

Bake for 9 to 11 minutes, or until the edges are turning dark brown. The top will not be browned much, but that is fine since it will be the inside of each sandwich cookie.

The top will not be browned much, but that is fine since the top will actually be the inside of each sandwich cookie. Remove from oven to completely cool on pan. Carefully tear off each cookie with the foil still attached to the bottom, then peel off the foil. This will be easier than it looks.

Dollop about a teaspoon or so mashed peaches onto one cookie and top with another with the crispy bottom on the outside.

In a small bowl, add the raspberry all-fruit. Cover with film wrap and microwave on high for 30 seconds. Remove and stir until smooth. Drizzle over each cookie. Enjoy!

Schiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.