Earl Grey Sandwich Cookies with Apricot Frosting

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I do love a sandwich cookie 🙂 It’s twice the cookie goodness plus a delicious filling. And all the more flavour possibilities!

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The Earl Grey is quite subtle but compliments the apricot really well. You can always leave it out, or try vanilla seeds instead. These were gifts, packaged in cellophane 😀

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More recipes to come, so please enjoy.

Earl Grey Sandwich Cookies with Apricot Frosting
Ingredients:
Cookies:
175g butter
125g sugar
1 egg
Zest of one lemon
350g flour
½ tsp baking powder
3 Earl Grey teabags
To fill:
75g butter
175g icing sugar
2 Tbsp apricot conserve/jam
Extra jam to fill

Instructions:
Soften the butter and beat with the sugar until light and fluffy. Mix in gently the egg and lemon zest. In another bowl, mix together the flour, baking powder and contents of the teabags. Now mix into the butter mixture bit by bit until all combined. If you are using an electric mixer, then you may have to finish it off by hand. Form the dough into a ball and wrap in cling film. Chill from an hour to a few days.
When ready to bake, turn the oven on to preheat to 180 degrees Celsius. Line two baking trays (if you have more than two, go ahead and use them! I had to do two batches of two trays). On a floured surface, roll out the dough (if it’s too hard, pop in into the microwave for a bit, but don’t overdo it!) to about 3-4mm thick. Cut out with your desired cutter and transfer, well-spaced, onto the trays. Bake about 15 minutes until slightly golden on top and the cookies move when lightly nudged. Transfer to a wire rack to cool.
To fill, make the frosting. Soften the butter and beat with the icing sugar and conserve until light and fluffy. It should also be thick enough to be piped, but not so thick that it won’t come out of a small tip. Pair up the cookies and pipe a ring of about 6 dots on the underside of one of each pair. Go with a little less icing so that if you have too much, you can just go over some of the dots with more later. Otherwise you risk running out! Spoon a wee dot of conserve into the hole made by the dots and sandwich the other cookie in the pair on top. Store in an airtight container.
Makes about 30 cookie sandwiches.

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