A sandwich cookie, or a sandwich biscuit, is a cookie made from two cookies with a filling between them. Many types of fillings are used, such as cream, ganache, buttercream, chocolate, cream cheese, jam, peanut butter, lemon curd, or ice cream.
- 100g unsalted melted butter
- 50g golden caster sugar
- 100g light brown soft sugar
- 1 large egg
- ½ tsp vanilla extract
- ¼ tsp bicarbonate of soda
- 100g flour blend
- 75g almend flour
- 3 tbsp sugar-free chocolate powder
- 75g demerara sugar , to coat
- 175g mascarpone cheese
- 85g raspberry puree
- Put the butter, sugars, egg and vanilla extract in a large bowl and mix with an electric or a manual whisk until smooth.
- Mix the remaining ingredients in a separate bowl.
- Add the dry ingredients to the egg mixture and mix until form a sticky dough.
- Cover with cling film and chill for a couple of hours.
- In a pre-heated oven, line two baking trays with baking paper.
- Roll the cookie dough into balls, then place them on the lined trays.
- Leave some space between cookies.
- Bake for about 15 mins.
- Allow cooling on the trays for 10 mins before the filling step.
- For the filling, beat together the mascarpone cheese and raspberry purree in a bowl until smooth and creamy.
- Keep in the fridge for an hour.
- Transfer to a piping bag and pipe a layer of the cream onto the base of half the cookies and sandwich together with the other half.
- Topped each cookie sandwich with a raspberry (optional).