Butter Cream Sandwich Cookies
by Editorial Staff
Cookies are made on the basis of shortcrust pastry with the addition of dry custard powder. Butter cookie cream is also made with custard powder.
Ingredients
- Butter (softened) – 180 g
- Powdered sugar – 50 g
- Vanilla extract – 0.5 teaspoon
- Flour – 225 g
- Baking powder – 1 teaspoon.
- Powdered custard (purchased) – 50 g
For filling: - Butter (softened) – 60 g
- Powdered sugar – 75 g
- Vanilla extract – 1/8 teaspoon
- Powdered custard (purchased) – 2 tbsp
Directios
- Turn on the oven to preheat to 180 degrees.
- Cover two large baking sheets with parchment.
- Using a mixer on medium-high speed, beat the butter, sugar and vanilla extract.
- In another bowl, combine flour, baking powder and 50 g dry custard.
- Whisking at low speed, add flour to the butter mixture.
- Form 30 walnut-sized balls from the resulting dough. Put these blanks on prepared baking sheets at a distance of 2.5 cm from each other. Slightly attach the balls on top with a fork, forming a striped pattern.
- Place the baking sheets in a preheated oven, bake the balls for 15-20 minutes, until golden brown.
- Take the baking sheets out of the oven, let the items cool for a few minutes. Then transfer to a wire rack and allow to cool completely.
- Meanwhile, make a cream to hold the sandwich cookies together. Using a mixer on medium-high speed, beat the butter, sugar, vanilla extract and custard powder.
- Fasten 2 biscuit halves with cream to make sandwiches. The buttercream sandwich cookies can be served.
Bon Appetit!
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