Raspberry Cream Sandwich Cookies
These Raspberry Cream Sandwich Cookies are soft vanilla cookies with a silky raspberry ganache filling. Perfect for teatime or gifting, they’re both impressive and easy to make. You can decorate with freeze-dried raspberries or chocolate drizzle to make them extra special.
Equipment
- Stand Mixer or hand mixer with mixing bowl
- Baking sheets
- Greaseproof Paper
- Heatproof bowl
- Small saucepan
Ingredients
- 225 grams plain flour 1 ¾ cups
- 115 grams unsalted butter, softened ½ cup
- 100 grams caster sugar ½ cup
- 1 medium egg 1 large US
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 grams white chocolate, chopped 5 oz
- 60 millilitres double cream ¼ cup
- 50 grams raspberry purée ½ cup
- Optional: freeze-dried raspberries for decoration
Instructions
- Preheat oven to 175°C (350°F) and line baking trays.
- Cream butter and sugar until pale and fluffy. Beat in the egg and vanilla.
- Fold in flour and salt until a soft dough forms. Chill for 30 minutes to an hour.
- Roll out the dough onto a lightly floured surface. Cut out your shapes using your cookie cutters (I used a fluted cookie cutter and the end of a piping nozzle to make the small holes for a frilled effect).
- Bake 10-12 minutes. Cool completely.
- Make your raspberry purée - using a hand mixer, blend some raspberries. Pass the mixture through a sieve if you don't want seeds.
- Make ganache: heat cream, pour over chopped white chocolate, stir until smooth. Add raspberry purée, chill slightly to thicken.
- Sandwich cookies with ganache and decorate as desired.