Cinnamon Cookies Two Ways: Belgium or Chocolate-Chai Sandwich Cookies

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I love sandwich cookies. You can do so much with them. So many flavours. Maybe that’s why I love macarons…. on that note, if you can make macarons, I salute you. In my eyes, you are a kitchen master.

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Chocolate-chai may seem like an interesting combination, but it’s glorious. You may have tried ‘dirty-chai’ which is chai with coffee, and I will go a step further to say that chocolate-coffee-chai would probably taste great too… Looks like that’s a new project ๐Ÿ™‚

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You could easily use these cookies without any filling but why would you not add butter and sugar if you have the time? As long as you are allowed to eat those things, full respect if you can’t ๐Ÿ™‚

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Cinnamon Cookies Two Ways
Ingredients:
Cookies:
1 cup flour
1/2 cup wheat flour
1/2 tsp baking powder
1 tbsp cinnamon
1/2 cup coconut sugar
1 egg
100g butter
1 (huge) Tbsp honey, melted
Dash of milk
Icing:
50g butter
1 cup icing sugar
For chocolate-chai option:
1 tbsp cocoa
1/2 tsp cinnamon
1/2 tsp ginger
Pinch cardamom
Pinch nutmeg
Pinch black pepper
Dash milk
For the Belgium biscuit option:
Vanilla essence
Pink food colouring
Raspberry jam

Instructions:
Mix together the flours, baking powder, cinnamon and coconut sugar until combined. Rub in the butter until it resembles fine bread crumbs. In another bowl, whisk the egg until broken up, then whisk in the honey. Add the egg-honey mix into the dry mixture and knead to combine gently, adding some milk if needed to bring the dough together. Knead very lightly then flatten into a disk and chill for about 10 minutes, until roll-able.

Preheat the oven to 180 degrees Celsius and line two baking trays. (Or just grease them if you are lazy)

Roll out the dough on a floured surface until about 3-4mm thick. Cut out into rounds using your desired cutter (mine was 4cm dimeter fluted circle cutter). Transfer to the trays and bake for about 10 minutes, until slightly golden and the cookies move when budged slightly. Cool on a wire rack. Depending on the size of your tray, you make have to bake them in batches.

For the icing, you have two courses of action! Both begin with softening the butter and beating the icing sugar until super light and fluffy.
For the chocolate-chai version, add the spices and NOT the cocoa to the icing and mix. Spoon half into a piping bag and pipe into the center of HALF of the cookies, on the not-so-pretty undersides. Don’t pipe right to the edges; that comes now. Add the cocoa to the rest of the icing and pipe the chocolate-chai around the edges, being pretty if you like. Now top with another cookie to complete the sandwich.
For the Belgium biscuit version, divide the icing in half. Add the vanilla to one half and the pink food colouring (tinted to your desire) to the other half. Spoon each colour into a piping bag and on the bottom half of a cookie, pipe alternating dots of icing around the edge. Fill the centre with jam and sandwich another cookie on top.

Makes about 40 cookies all up, and they last well for a few days ๐Ÿ™‚


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Have the most wonderful week everyone! ๐Ÿ™‚ xx

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Pre-sandwich-ing!

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Lemon & Blueberry Pansy Love Cake

 

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Summer can be so glorious! And nature as well, all that is needed to decorate this cake is some wonderful pansies and then all the flowers do the colour co-ordinating for you ๐Ÿ™‚

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Iย had some leftover crytallised pansies from a pavlova I made (which I just realised I haven’t posted yet!) and wanted to use them on a cake. It worked out better than I had expected, and matched the heavenly blueberry and lemon flavours inside.

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The cake itself is actually vegan, so you could exchange the butter in the frosting for a vegan alternative, and use fresh flowers perhaps! Either way, it is pretty delicious. If you have some different edible flowers to use, or some different jam, go ahead and use that!

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Lemon & Blueberry Pansy Love Cake
Ingredients:
Cake:
225g flour
150g sugar
1.5 tsp baking soda
1 T vinegar
7 T oil
zest of 3 lemons
ยฝ cup juice
ยฝ cup water
Icing:
100g butter
Zest and juice of a lemon
230g icing sugar
To fill:
Blueberry Jam to fill (half a cup?)
Plus:
Crystallised pansies to decorate

Instructions:
Preheat the oven to 180 degrees Celsius and line two 20cm diameter cake tins (if they donโ€™t have removable bottoms then you can just grease them.
Combine the flour, sugar and baking powder. Make two wells in the mixture and pour the oil into one and the vinegar into the other. In another bowl, combine the zest, juice and water, then pour it all over the other ingredients. Mix until there are no more lumps. Pour half into each cake tin and bake for 25 minutes, until a skewer comes out clean when inserted. Cool in the tins.
When ready to ice and assemble, make the frosting. Soften the butter and whip until pale. Add the lemon juice, zest and half the icing sugar and combine. Add the rest of the icing sugar and whip until light and fluffy.
Place the bottom layer of the cake onto the serving plate and spread a thin layer of frosting on top. Now spread on the blueberry jam. Arrange the top layer of cake on top. Ice the cake on top and down the sides. Now arrange the crystallised pansies around on the sides and you are done!
You can ice quite a few hours before assembling. Serves 10.

Enjoy everyone!

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