I saw these online the other day and they immediately went on my "try asap" list. They just looked so sophisticated and British. Little did I know how much trouble they would turn out to be...
Let's just say the originals looked a lot straighter and more even than mine, but hey - nothing a pretty little fondant flower and a colorful wrapper couldn't fix! And they tasted great, so who cares if they didn't look like there store-bought, right?
Recipe adapted from Five Euro Food
For the cookies:
250g soft butter
50g icing sugar
1 p. vanilla sugar
1. Preheat your oven to 190°C
2. Put all the ingredients for the cookie dough in a bowl and mix with a hand mixer (you don't need a dough hook) until you get a smooth dough (take a bit and roll it to a ball - if it doesn't stick to your hands, it's fine).
3. Try your luck with a cookie press (flower inset). If that doesn't work out for you, welcome to the club put the dough in a piping bag and - using a tip with a large opening (e.g. a big star tip) - pipe circles of about 3cm in diameter on a baking tray. You only need to leave a little space between the cookies, they'll stay pretty much the size you piped them.
4. Bake for about 12 minutes or until the cookies start to slightly brown at the edges. Let them cool completely before removing them from the baking tray.
For the filling:
100g soft butter
100g icing sugar
1 tsp vanilla extract
5 tbsp raspberry jam
1. Mix the butter, icing sugar and vanilla extract together using an electric whip until the ingredients are well-combined and the sugar has dissolved.
1. Try to always match two cookies that are the same size.
2. Pipe a bit of buttercream on one cookie and a little dollop of jam in the middle of the other (not too much, though, or it will all come out on the sides when you put the cookies together).
3. Press them together slightly.
4. Let the buttercream harden and dust with icing sugar before serving.
If you want to find out why these little cookies were causing me so much trouble, head over to my blog!