Prep Time : 45 Minutes | Cook Time : 15 Minutes | Total Time : 3 hours | Difficulty : Easy
Sometimes you are having a cup of tea and you think to yourself, “I could really go for something that’s fancy and little bit trashy at the same time.” Look no further – these sandwich cookies are so easy it feels like cheating.
To make the cookie dough all you need is a food processor. In go the dry ingredients and the butter and coconut oil. Buzz. Buzz. It should look like sand.
Whisk the egg and milk together with a fork. With the motor running slowly pour it down the funnel until the dough comes together. You may not need all the liquid.
Tip the dough out and bring it together into a ball with your hands. Press it out into a disc and wrap with plastic wrap or put it in a zip lock bag and chill in the fridge for at least an hour.
After chilling time is up, put the oven on to 180C (350F) and roll the dough out between 2 sheets of baking paper. Trust me about the paper if only because it means you don’t have to clean the bench. It also means the texture of the dough won’t be affected by flour added to stop it sticking and you can pretty easily peel the cut out cookies off the paper if they are a little stubborn. Cut out 5 cm circles and place onto a cookie sheet lined with baking paper. Your don’t need much room as they won’t really spread.
Bake for 15 minutes, rotating the trays halfway through until the cookies are golden and firm. Cool on a wire rack until completely cold.
To fill the cookies, put all the ingredients together into a bowl and beat until fluffy with an electric hand mixer or a stand mixer. It will seem a little stiff at first but keep going for the fluff!
Sort the cookies into pairs and pipe or spread the filling onto half of them. Be generous – everybody likes a good ratio of filling to cookie even if it makes it hard to bite into them tidily.
Join the sandwiches and serve. Like all good things these are best with a cup of tea and friends.
Custard Creams
Prep Time : 45 mins | Cook Time : 15 mins | Total Time : 3 hours | Difficulty : Easy | Makes : 20 sandwich cookies
Simple sandwich cookies packed with classic vanilla custard flavour.
Ingredients:
- 175 gm | 6.25 oz | 1 cup plus 1 tbsp flour
- 3 tbsp custard powder
- 1 tsp baking powder
- 3 tbsp sugar
- 50 gm | 1.8 oz | 3 tbsp 2 tsp unsalted butter
- 50 gm | 1.8 oz coconut oil
- 1 egg
- 1 tbsp milk
- 165 gm | 5.9 oz | 1 cup lightly scooped icing sugar
- 50 gm | 1.8 oz | 3 tbsp 2 tsp unsalted butter
- 1 tbsp custard powder
- 1 tbsp milk
- 1 tsp vanilla extract
Directions:
Measure the dry ingredients and the butter and coconut oil into the bowl of a food processor. Process until combined and it looks like sand.
Whisk the egg and milk together with a fork. With the motor running slowly pour it down the funnel until the dough comes together. You may not need all the liquid.
Tip the dough out and bring it together into a ball with your hands. Press it out into a disc and wrap with plastic wrap or put it in a zip lock bag and chill in the fridge for at least an hour.
After chilling time is up, preheat the oven to 180C (350F) and roll the dough out between 2 sheets of baking paper. Cut out 5 cm circles and place onto a cookie sheet lined with baking paper. You don’t need much room as they won’t really spread.
Bake for 15 minutes, rotating the trays halfway through until the cookies are golden and firm. Cool on a wire rack until completely cold.
To fill the cookies, put all the ingredients together into a bowl and beat until fluffy with an electric hand mixer or a stand mixer. It will seem a little stiff at first but will fluff up after a couple of minutes.
Sort the cookies into pairs and pipe or spread the filling onto half of them. Join the sandwiches and serve.
Adapted from Feast: Food that Celebrates Life.
© 2014 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
