Cream Cookie Sandwich

About Cream Cookie Sandwich

Ingredients

• Cookies
• Butter 50 gms
• Refined flour 2 cups
• Fresh cream ¼ cup
• Filling
• Icing sugar 1 cup + to dust
• Butter 50 gms
• Vanilla essence 1 tsp

How to Make Cream Cookie Sandwich (Stepwise Photos)

Method

1. Take butter, refined flour and cream in a mixing bowl and mix with a spoon. Beat with an electric beater till it forms dough. Set aside to cool down.
2. Preheat oven to 150º C. Line a baking tray with butter paper.
3. Divide the dough into 4 portions and roll out each portion into a thin rectangular sheet and let them rest for a while.
4. Prick them with a fork and cut into round shapes with a cookie cutter with serrated edge. Place these roundels on the prepared tray.
5. Keep the tray in the preheated oven and bake for 8-10 minutes.
6. To make the filling, take icing sugar, butter and vanilla essence in another bowl and mix well. Put this mixture into a piping bag.
7. Take the cookies out of the oven and set aside to cool down.
8. Pipe the filling on the underside of half the cookies and place the remaining cookies over, with their underside facing the filling.
9. Arrange the cookie sandwiches on a serving platter and dust some icing sugar over them. Serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps