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


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.


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™‚


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™‚


Cinnamon Cookies Two Ways
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
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

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™‚


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




Earl Grey Sandwich Cookies with Apricot Frosting


I do love a sandwich cookie ๐Ÿ™‚ It’s twice the cookie goodness plus a delicious filling. And all the more flavour possibilities!


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 ๐Ÿ˜€


More recipes to come, so please enjoy.

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

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 itโ€™s too hard, pop in into the microwave for a bit, but donโ€™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 wonโ€™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.

‘Apple Pie’ Sandwich Cookies

Hello everyone! Hope you’ve been having a good week ๐Ÿ™‚


I’ve been trying to perfect the art of baking for two in my Aunty’s tiny Wellington kitchen ๐Ÿ™‚ Sadly I can’t get the photos off my phone at the moment, apologies, so here is a recipe from my last holidays!



Apples and cinnamon are just best friends, right? Apple crumble, apple tart, cinnamon porridge with apples, the all famous apple pie….. and now in cookie form too ๐Ÿ˜€



They aren’t really difficult, they just have three components (which aren’t difficult either!) and they even have an apple filling! Which is just apple and a bit of honey. Mmmm. You could put jam into the middle and make it a linzer torte sandwhich cookie, or even just use apple butter/puree that you already have or have bought ๐Ÿ™‚



The cookies are nice and soft sugar cookies so the filling doesn’t squish out when you bite down…..! Usually I’m a crunchy biscuit kinda gal but I thought I’d honour the northern hemishpere with this one ๐Ÿ™‚ Plus apple pie is much celebrated there!

‘Apple Pie’ Sandwich Cookies
Cinnamon Cookies:
75g butter, softened
1/4 cup brown sugar
1 egg
1&1/4 cups flour
1 tsp cinnamon
Apple Filling:
1/2 an apple
1 tsp honey
Cinnamon-Apple Frosting:
25g butter, softened
1/2 cup icing sugar
1/2 tsp cinnamon
->some apple filling from above
Dash of milk

Preheat the oven to 180 degrees celsius and grease or line one baking tray.

Beat the butter and sugar until light and fluffy. Gently mix in the egg. Combine 1 cup of flour with the cinnamon (just so you don’t add too much, it depends on the size of the egg!) and add it to the butter mixture a bit at a time. Continue to add until you have a firm dough (at this point you may have to add the extra flour). Roll out until 3-4mm thick and cut into cookies (I used an apple shaped cutter I remembered I had from when I was tiny! You can use any cutter you like). Place on the tray and bake about 10 minutes, until firm and the cookies move when nudged. Cool completely.

Meanwhile you can make the filling! Chop up the apple into tiny little cubes (or grate it and chop finely if you like) and place in a small bowl. Microwave on high for a minute and stir in the honey. Microwave for another minute. The apples should be golden cooked through. Chill.

Now, for the frosting! Beat that butter, icing sugar and cinnamon until smooth and light! Add in a about 2 tsps of the apple filling too.

To assemble, pair up the cookies into similar sized ones (sometimes they get a little morphed). Onto the bottom of one cookie, pipe or spread some frosting, leaving a gap into the middle for the filling. Dollop in about 1/2 a tsp of the apple filling into the hole and place the bottom side of the top cookie on top! Repeat until finished ๐Ÿ™‚

Note: I like to frost all the bottom halves of the cookies first so that I can use up all the frosting and have it all even. Up to you!

Makes 16, they last well for 3 days!


Have a good week everyone! Also yummmm apple pie ๐Ÿ™‚

Sami xx

Blueberry and Lavender Sandwich Cookies


Hello wonderful enthusiasts ๐Ÿ™‚ Happy Monday! I hope it was tolerable.
Even if it was, have a cute recipe to make it a bit sweeter… (haha oh I should really keep this short and sweet before I embarass myself…..).

Please enjoy!

Blueberry and Lavender Sandwich Cookies
Lavender Cookies:
75g butter
75g sugar
1 egg

ยฝ tsp baking powder
1 tsp fresh or dried lavender
180g flour
40g butter
160g icing sugar
Dash of milk
1 tsp lavender
Bit of blueberry jam
To fill:
2 Tbsp blueberry jam

Soften the butter and beat with the sugar until light and fluffy. Add the egg, lavender and baking powder and mix until just combined. Mix in the flour bit by bit, finishing it off by hand if you are using electric beaters and bringing it together into a soft dough. Wrap in cling film and chill for 15 minutes.
Preheat the oven to 180 degrees Celsius and line two baking trays with greaseproof paper.
On a flour surface, roll out the chilled dough until it is about 4mm thick. Cut out circles with a 4cm diameter (approx.) fluted cookie cutter. Arrange the cookies onto the trays and bake for about 12 minutes, until lightly golden. Cool on wire racks.
To make the frosting, soften the butter and beat with the icing sugar until light and fluffy. If it is too thick, add a bit of milk to get it to thick but pipe-able consistency. Add the lavender bit by bit. If you like, add a bit of the blueberry jam to make the frosting a delicious shade of purple. Spoon into a piping bag with a small round tip.
To assemble, pair up the cookies. On the underside of one cookie, pipe a tall circle of frosting. Drop a wee bit of jam into the centre of the circle and sandwich the other half of the cookie on top, bottom side facing the icing. If you are a little worried about having the right amount of frosting, donโ€™t sandwich the cookies until you have used all the frosting and top up other โ€˜circlesโ€™ of it if you have any leftover, before continuing to fill.
Store in an airtight container. Makes about 24 cookie sandwiches.


Peanut Butter Sandwich Cookies with Chocolate Frosting

It has been a very difficult week. It is times like these, however, when baking becomes more than just a task. It becomes a way to relax and think things through, and most importantly to ‘spread the love’ when times are tough.


These cookies came from a time like this. Recently I discovered that someone very close and very special to me was now gone, It was tragic and unexpected.
Thus, it was straight to the kitchen to create whatever came to mind first; these cookies. A peanut butter cookie with creamy peanut filling and chocolate frosting. A hug, essentially, in edible form. You can use whatever peanut butter you have on hand (we only have extra crunchy) and go for it. They were a gift, and I always love making sandwich cookies to give as a present as they package beautifully.
I hope you have a restful week!

Peanut Butter Sandwich Cookies with Chocolate Filling
100g butter, softened
80g crunchy peanut butter
50g brown sugar
50g white sugar
1 egg
250g flour

Peanut Butter Filling:
20g cream cheese
20g peanut butter
10g butter, softened
35g icing sugar

Chocolate Frosting:
75g butter
10g cocoa
150g icing sugar

Preheat the oven to 180 degrees Celsius and line or grease two cookie trays.
Cream the butter, peanut butter and sugars together until light and fluffy. Mix in the egg, followed by the flour (one spoonful at a time) until a thick and smooth dough is formed. You may not have to add all of the flour, so donโ€™t get too enthusiastic and add it all at once! I used electric beaters to mix the dough but had to finish it off by kneading it lightly. On a floured surface, roll out the dough to 4mm thick and cut into 5cm diameter rounds. Arrange on the baking trays and bake for about 15 minutes, until the cookies shift around the tray when pressed lightly. Mine didnโ€™t turn out super golden, but they harden a lot as they cool, so were cooked properly in the end. Cool on wire racks.
For the peanut butter filling, mix the filling ingredients together until smooth. Pair up the cookies (you should have about 22 pairs). Place a scant teaspoonful of the filling in the centre of the underside of one cookie in each pair. Chill for 5 minutes. While chilling, make the frosting. Soften the butter and mix in the cocoa and icing sugar, with a bit of milk if needed until a thick and smooth consistency is achieved. It has to be soft enough to pipe however, you donโ€™t want to have any disasters with a split piping bag! Fill a piping bag with a small (about 4mm) round tip with the frosting. Take the cookies out of the fridge and pipe the frosting around the peanut butter filling (I did mine in a spiral motion) then press the other half of each cookie pair on top and squish down firmly. Chill the cookies for about 10 minutes to set the frosting, then store in a cool place in an airtight container.
Makes 22 cookies