Biscuit Sandwich Cookies with Strawberry and Sugar Filling
by Editorial Staff
I propose to bake a very effective and tasty cake-cookies with two types of filling to choose from. First, bake biscuits and then form a sandwich with a filling in the middle. The original sweetness with delicate cream will be appreciated by both children and adults.
Ingredients
For the biscuit:
- Butter – 50 g
- Sugar – 100 g (0.5 cups with a capacity of 250 ml)
- Egg – 1 pc.
- Milk – 100 ml
- Salt – 1 pinch
- Flour – 160-180 g (1 glass with a capacity of 250 ml + 1 tablespoon)
- Baking powder – 5 g (1 teaspoon)
For the strawberry filling:
- Strawberry – 100 g
- Sugar – 40 g (5 teaspoon)
- Gelatin – 5 g (1 teaspoon)
- Water (for soaking gelatin) – 30 ml
For the classic filling:
- Sugar – 110 g (0.5 cups with a capacity of 250 ml + 1 teaspoon)
- Water – 50 ml (or 25 ml of water + 25 ml of lemon juice)
- Gelatin – 5 g (1 teaspoon)
- Water (for soaking gelatin) – 30 ml
Directions
- We immediately preheat the oven to 180 degrees.
All ingredients should be at room temperature so that the mass is uniform.
Beat soft butter with sugar until fluffy, add an egg, then milk. After the introduction of each ingredient, beat the mass well. - Add salt, baking powder, and sifted flour. (It is better to add flour not all at once, as it may take a little more or less depending on the flour itself and the size of the egg.)
We knead the dough, you do not need to knead it for a long time – only until smooth. - The dough turns out to be vicious and stringy.
- For convenience, we transfer the dough into a pastry bag and place the cookies on a baking sheet covered with parchment, at a sufficient distance from each other. When baking, the dough increases greatly in size.
- We bake cookies at 180 degrees for 8-10 minutes.
You can check the readiness of the baked goods with a toothpick – it should come out without traces of dough. Or just press with your finger – the surface of the biscuit should not fall through, and it springs a little. - For the strawberry filling, interrupt the mashed strawberries.
(If you are confused by the presence of small seeds, then wipe the finished puree through a sieve.) - Heat the berry puree, sugar, and gelatin with continuous stirring until the sugar is completely dissolved. Do not boil.
- Beat the hot mass with a mixer for 8-10 minutes. The mass will turn white and thicken.
- Place (deposit) a layer of strawberry filling between the cookie halves using a cooking bag (you can use a spoon).
- Decorate with melted chocolate if desired.
We put the sweetness in the refrigerator to stabilize for several hours. - For the classic white filling, heat the water with sugar and boil for a couple of minutes.
- Separately soak the gelatin according to the instructions on the package. I have an instant one, I just filled it with hot water.
- Combine the sugar syrup and gelatin and beat with a mixer until thick and dense for about 10 minutes.
- Then we proceed in the same way as with the strawberry filling: spread (deposit) a layer of the classic white filling between the halves of the cookies using a culinary bag (you can use a spoon).
- With white cream, the cakes are similar to the popular Chokopai cakes, especially when layered without lemon juice and covered with chocolate.
Enjoy your meal!
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