Lemon Cookie Sandwiches

Lemon Cookie Sandwiches

Hiya,

One of my favourite dessert choices when we go out for dinner is Italian Lemon Tart, the bright lemon filling with the crisp pastry base. Sweet vs tart, Perfection! These cookies are inspired by just this. The filling for the cookies is the same lemon filling used in lemon tarts, paired with the sweet lemon cookies, it works so well!

Lemon Cookie Sandwich Recipe (makes 12 Cookie Sandwiches)

115g softened butter

200g caster sugar

1 egg

Zest of 1 lemon (keep the lemon for the filling)

1 tsp vanilla extract

200g plain flour

1/2 tsp bicarb

1/2 tsp baking powder

1/4 tsp salt

Preheat the oven to 175C. Line 2 baking trays.

Sift the flour, bicarb, baking powder and salt and stir with a whisk to evenly distribute.

Beat the butter and sugar until pale.

Add the egg and combine, add the vanilla extract and lemon zest and mix. Scrape down the bowl to ensure all is mixed well.

Add the flour mixture and combine.

Place mixture into the fridge for 1 hour to make it easier to roll into balls.

To ensure you have equal sized cookies to match up at the end I weighed my dough at 24g per ball.

Place 6 per tray and gently flatten a little with your fingers.

Bake for 8-10 minutes while you weigh & roll the next batch of cookies. Continue until you have made 24 cookies.

Allow cookies to cool on the tray before removing as they will still be soft.

In the meanwhile make the lemon filling.

Lemon cream filling

235g sugar

2 eggs

135g butter

50ml lemon juice (about 2 lemons)

Place all ingredients into a small pot.

On a medium heat whisk continuously until the butter is all melted and all the ingredients are combined.

Turn the heat up to high and boil for 4 mins whisking all the time.

Take the mixture off the heat and as it cools it will become thicker. It will not become solid.

While it is cooling make your buttercream.

Vanilla buttercream filling

100g butter softened

200g icing sugar

1tsp vanilla extract

Beat the butter for 2 mins until paler in colour.

Sift icing sugar into butter and beat for 6 mins.

Add vanilla extract and beat for 2 mins.

Choose a piping tip and fill a piping bag with the icing. Pipe an icing ring onto the cookies leaving a space in the middle for the lemon.

Spoon or pipe the lemon filling into the cookies and place another cookie on top.

I hope you give this recipe a try. The sweet lemon cookie with the tart lemon filling is perfect!

Cxx

Gingerbread Cookies

Gingerbread Cookies

Hiya,

I enjoy the magic of Christmas with the twinkly lights and spending time with my family and friends but my favourite thing is all the great goodies to bake. Gingerbread is one of my favourite cookies for any time of year but when the house is all warm and smells so amazing, it really feels like the holidays. I also think that baked goods make awesome gifts.

This recipe is super easy and you don’t even need a rolling pin, a cool bottle of wine works great, hehe. If you don’t have or want cutters then just use a knife to cut cookies into similar sized pieces.

These are my kids favourite and everywhere we go over the holiday season a batch of gingerbread cookies are taken along.

Gingerbread Cookie Recipe

400g flour

1tsp bicarb

2tsp ground cinnamon

2.5tsp ground ginger

0.25tsp ground all spice

125g soft brown sugar

4TBS syrup

75g melted butter

2 lightly beaten eggs

Sift all the dry ingredients into your mixing bowl and give them a good mix to ensure that the spices are evenly distributed.

Add the wet ingredients and mix with a paddle mixer until everything is combined and the mixture comes away from the bowl.

Tip the mixture onto cling film, wrap it up and refrigerate for at least 2 hours. Over night definitely gives the spices an extra kick.

Preheat your oven to 180°C.

Flour a clean work surface and roll your dough out to about 6mm think.

Cut your cookies out and place onto a baking tray leaving around 2cm between each cookie. They will not spread very much.

Bake for 8-10 mins.

Remove from the oven and allow to cool on a rack.

They are great as is or you could drizzle chocolate over the top and decorate them with royal icing, my favourite!

I hope you enjoy this recipe, please remember to tag me if you give this a try, I’d love to see!

Cxx

Cinnamon Apple Sandwich Cookies

Cinnamon Apple Sandwich Cookies

Hiya!

We are truly in the grips of winter already and this is a wonderful time of year for baking! Spicey gingerbread cookies filling the house with an amazing smell, juicy fruit cake with a cup of tea & for me peppermint candy canes too.

I will baking all these goodies in the lead up to Christmas so keep your eyes peeled for fabulous festive treats. Today though, I have Cinnamon Apply Sandwich Cookies for you.

Cinnamon Apple Sandwich Cookies

115g melted butter

200g soft brown sugar

1 egg

1 tsp vanilla extract

200g plain flour

1tsp ground cinnamon

1/2tsp ground ginger

1/4tso all spice

1/2 tsp bicarbonate

1/2 tsp baking powder

1/4 tsp salt

Sift flour, spices , bicarb, baking powder & salt and mix well.

Melt butter in a microwave safe container.

Put brown sugar & egg into a mixing bowl & mix until pale.

Add all the melted butter and a little flour at a time while mixing in a low speed.

Once all combined cover with cling film and leave in the fridge for at least an hour.

Preheat oven to 160 C. Line baking trays with parchment paper.

Roll cookie dough into balls. To ensure that you get equal sized cookies to match up I recommend that you weigh each ball. I weighed mine to 28g each.

Place 6 round balls onto a lined baking tray and flatten a little with your fingers while still keeping them round. They will spread, don’t try to squeeze more on at a time.

Bake for 8-10 minutes while you weigh & roll the next batch of cookies.

Allow cookies to cool on the tray before removing as they will still be soft.

Filling

For the apple filling

1apple

1tsp cinnamon

2 TBS brown sugar

Wash and then peel an apple. Chop the apple into about 1cm sized pieces. Add cinnamon and sugar and mix well.

Place on a low heat for about 39 mins until the apple pieces have broken down and the mixture is thick. Leave to cool until ready to fill the cookies.

Buttercream filing

100g softened butter

200g icing sugar

2TBS caramel

Beat the butter for 2 mins until paler in colour.

Sift icing sugar into butter and beat for 6 mins.

Add caramel and mix for another 2 mins.

Choose a piping tip and fill a piping bag with the icing. Pipe a circle of icing onto the cookies. Fill the middle of the Cookie with cooked apple.

Sandwich the cookies and enjoy. These cookies will only be good for 2 days due to the moisture of the filling, they are best assembled shortly before being eaten.

If you give this recipe a try please post a pic & tag #sprinklesinthewild, it would also be great if you followed us in Instagram or Facebook.

Cxx

Rainbow Iced Cookies

Rainbow Iced Cookies

Hiya!

It seems to me that on the first day of September a switch was flicked and the weather started getting cooler and wetter and darker way quicker than I was ready for! So for the next four weeks I’m going to be baking rainbows to keep the summer vibe alive. I hope you like them and they inspire you to have a go too.

Sugar Cookies Recipe

225g softened butter

225g caster sugar

1 egg

2 tsp vanilla extract

425g plain flour

1/2tsp salt

Bake at 170°C for about 8 mins

Cream the butter and sugar until incorporated, don’t over do it as you want these cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add vanilla extract and combine.

Sift flour and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.

I cut 2 sheets of parchment paper the size of my fridge shelf and roll out the dough between them before refrigerating it for at least 1 hour.

Cut out your cookies and place onto a lined baking tray. I used the cutest rainbow cookie cutter that I borrowed from a friend, thanks Klau 😉

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e for 8-10 mins and allow to cool before decorating.

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t definitely find some kids to share your cookies with, my kids were so excited and it gave me that awesome summer feeling.

Cxx

Chocolate Chip Cookie Sandwiches

Chocolate Chip Cookie Sandwiches

Hiya!

Chocolate, one of my favourite topics. These chocolate chip cookie sandwiches are just amazing and they remind me of Snickers, chocolate, peanut butter & caramel is a great combination! This recipe is a great soft & chewy biscuit and you can change it up with your choice of white, milk or dark chocolate chips. They are also quite quick to prepare in the grand scheme of baking.

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I think they make a great dessert or tea party snack and if it’s really hot you could always pop the cookies in the fridge for an hour before eating. Great for summer!

Chocolate Chip Cookie Sandwiches

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115g melted butter
200g soft brown sugar
1 egg + 1 yolk
1 tsp vanilla extract
200g plain flour
10g cocoa
1/2 tsp bicarbonate
1/2 tsp baking powder
1/4 tsp salt
100g milk chocolate chips

Preheat oven to 160 C. Line baking trays with parchment paper.


Sift flour, cocoa, bicarb, baking powder & salt and mix well.
Melt butter in a microwave safe container.
Put brown sugar & eggs in a mixing bowl & mix until pale.


Add all the  melted butter and a little flour at a time while mixing in a low speed,
Add chocolate chips and mix in.

Roll cookie dough into balls. To ensure that you get equal sized cookies to match up I recommend that you weigh each ball. I weighed mine to 28g each.
Place 6 round balls onto a lined baking tray and flatten a little with your fingers while still keeping them round. They will spread, don’t try to squeeze more on at a time.


Bake for 8-10 minutes while you weigh & roll the next batch of cookies.
Allow cookies to cool on the tray before removing as they will still be soft.

Filling

100g softened butter
200g icing sugar
1 tbsp peanut butter (smooth or chunky)
1/2 a tin caramel

Beat the butter for 2 mins until paler in colour.
Sift icing sugar into butter and beat for 6 mins.
Add peanut butter and mix for another 2 mins.

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Choose a piping tip and fill a piping bag with the icing. Pipe a circle of icing onto the cookies.

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Fill a piping bag with caramel and snip a small hole. Pipe a blob of caramel into the middle of the circle of icing and place a lid on top.

I decorated the cookies with a gold edible paint stripe and some small gold splatter.

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If you give this recipe a try please post a pic & tag #sprinklesinthewild, it would also be great if you followed us in Instagram or Facebook.

Cxx

Currant Cookies

Currant Cookies

Hiya!

I hope you all had a fabulous Easter with family and friends. Having a 4 day weekend is just amazing but tonight I’m feeling a little like poof! and its gone, back to the normal routine tomorrow.

This post is quite special as I allowed my nearly 3 year old to help me bake these cookies. I’m not very good at baking with my kids as I’m a bit of a control freak. I have a digital scale and I measure everything out exactly, so when they stir a bit too vigorously and an unknown amount of flour flies out the bowl, I have to take big breaths! Haha. But this all went very well and she loved showing Daddy the cookies she made.

If your kids are still on Easter holidays, give these a go with them. Rolling the dough and using the cookie cutter were definite highlights for her. Who knows, maybe I’ll be brave enough to try another recipe with her sometime.

Ingreds

Currant Cookies (makes 18-24 cookies)

100g butter, softened

75g caster sugar

1 egg, separated

1 small lemon (zest only)

200g plain flour

2 tbsp milk

50g currants

Preheat the oven to 180°C and line 2 baking trays with parchment paper

Cream butter and sugar until well mixed and fluffy.

Add egg yolk and lemon zest, mix until combined.

Sift in flour and mix well. Add milk slowly until the dough comes together. Add currants and mix in.

Roll out dough on a floured surface to about 5mm thick and cut cookies using a 6cm fluted cutter (or any shape your heart desires) Gently use a palette knife to move your cookies to the baking tray.

Bake for 8 mins. Remove cookies from the oven and brush the tops with a little beaten egg white. Sprinkle caster sugar on top and return to the oven for 5 mins.

Egg wash &amp; sugar

Allow to cool on the tray on a wire rack before storing in an airtight container.

Cookie stack

Enjoy your cookies before the bunnies get in!

Cxx

P.S. This is a Mary Berry recipe that I have made a few times now and adapted slightly to my own way of baking. Mary’s original recipe can be found here.

Sprinkle Cookie Sandwiches

Sprinkle Cookie Sandwiches
Hiya!
So… this is my UK Mother’s Day post and it’s a goodie! I knew straight away that I wanted to make cookie sandwiches because we all know that Mum’s are the icing that keeps us all together. I just couldn’t decide what amazing flavour combo to go with?!
Then it struck me, sprinkles, it has to be sprinkles because sprinkles = unicorns and I know so many amazing Unicorn Mum’s. I found this quote in Pinterest & Instagram and… it’s basically all over the internet but I haven’t found where it originated.
UnicornMom
Sprinkle Cookie Sandwiches (makes 24 cookies/ 12 sandwiches)
Ingreds
115g softened butter
200g caster sugar
1 egg
1 tsp vanilla extract
200g plain flour
1/2tsp bicarbonate
1/2tsp baking powder
1/4tsp salt
100g sprinkles of your choice
Preheat the oven to 190C
Beat the butter & sugar until pale.
Scrape down the sides and add the egg and beat.
Scrape down the sides and add vanilla extract and beat.
Sift the flour, bicarb, baking powder & salt together. Pour into the wet mixture.
Mix until just combined.
Add 80g of sprinkles and mix for a couple of seconds or by hand if you prefer.
Roll cookie dough into balls. To ensure that you get equal sized cookies to match up I recommend that you weigh each ball. I weighed mine to 27g each.
Place 6 round balls onto a lined baking tray and flatten a little with your fingers while still keeping them round. They will spread, don’t try to squeeze more on at a time.
Dip half of the flattened cookies into the remaining sprinkles and place them sprinkle side up, back on the baking tray, these will be the tops of your sandwiches.
Bake for 8-10 minutes while you weigh & roll the next batch of cookies.
Allow cookies to cool on the tray before removing as they will still be soft.
Vanilla buttercream filling
120g butter softened
240g icing sugar
1tsp vanilla extract
Beat the butter for 2 mins until paler in colour.
Sift icing sugar into butter and beat for 6 mins.
Add vanilla extract and beat for 2 mins.
Choose a piping tip and fill a piping bag with the icing. Pipe icing onto the cookies and put a lid on.

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Enjoy your cookies!
Please tag #sprinklesinthewild if you try out this recipe, I’d love to see your pics!
Cxx