From December 1-12th I’ll post a new cookie (or holiday treat) recipe every day – inspiration for your holiday entertaining or cookie exchanges!
The recipes I’m sharing are small batch (each recipe makes 1-dozen) that are simple to prepare and that use everyday ingredients and equipment (hint, a small loaf tin and electric hand beaters are your friends for so many of these recipes!) so hopefully you’ll be able to whip up any of these on a whim.
Today’s recipe is another childhood favourite – affectionately known as “Pam’s favourites” in our house (Pam is my mum). Like most of the treats and cookies I’m posting for this series, they are simple to make with simple ingredients and I love that they are kind of imperfect looking (at least when I make them). They use Bird’s custard powder to help achieve the melt-in-the-mouth texture and really are a lovely cookie for anytime of the year.
Yield: 12 filled cookies
Easy melt-in-your-mouth sandwich cookies.
Prep Time10 minutes
Cook Time14 minutes12 seconds
Total Time24 minutes12 seconds
For the cookies
113g (1 stick/ 8 tablespoons) salted butter, room temperature
75g (1/2 cup) icing sugar
75 g (1/2 cup) custard powder
75g (12 cup) all purpose flour
For the filling
27g (2 tablespoons) salted butter, melted
225g (1 1/2 cups) cups icing sugar
2 tablespoons heavy cream (35% whipping cream)
1 teaspoon pure vanilla extract
Make the cookies
Preheat oven to 350˚F and line two baking trays with parchment paper.
Using electric hand beaters, cream the butter until light and fluffy, about 1-2 minutes.
Add the icing sugar and continue on low speed to beat until creamy.
Continuing to beat on low speed and add the custard powder and then the flour until the mixture has come together enough to make small balls of dough. It might not look like it will but squeeze it gently in your hands and it will come together.
Roll into 24 small, teaspoon sized balls and press with a fork to flatten the cookies slightly on the tray. If the cookies crack too much, re-roll them, hold the dough in your hands to warm and soften it slightly, then place on the baking tray and press with the fork.
Bake for 12-14 minutes until cookies are golden. They will still be a little soft as you take them out of the oven.
Remove cookies from trays and place on a wire cooling rack until completely cool.
Make the filling
Mix the melted butter and icing sugar until the butter is completely mixed in.
Cream and vanilla and beat using electric hand beaters until the mixture becomes light and fluffy - think Nutella-type consistency that you can pipe into the cookies.
Fill the cookies
Place the filling in a piping bag.
Turn 12 of the cooled cookie halves upside down and pipe about a tablespoon of the filling on each half.
Carefully using a twisting motion, join matching cookie halves making sure not to press too hard as the cookies will still be a little soft.
Store in an airtight container.
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