Raisin Sandwich Cookies
Delicate small sweet cookies sandwiched with a white chocolate cream and raisin filling.
Ingredients
Chinese pearl barley powder
200 g
unsalted butter (softened at room temperature)
100 g
refined white sugar
2 tsp
egg yolk
1
dusting flour
to taste
white chocolate (chopped)
50 g
heavy cream
1/4 cup
melted butter
30 g
raisins
40 g
Instructions
1
Preparations
Set unsalted butter aside to soften at room temperature; preheat oven to 170°C; line a baking sheet with parchment paper.
2
Make the Shortbread Cookie Dough
Place butter in a mixing bowl, beat with an electric hand mixer until it turns pale and forms a creamy paste. Add refined white sugar and stir gently, then add egg yolk and mix until evenly combined.
3
Make the Shortbread Cookie Dough
Add the Chinese pearl barley powder from Step 1 to the mixture, stir with a rubber spatula until a dough forms.
4
Make the Shortbread Cookie Dough
Once the dough is formed, cover it with plastic wrap and chill in the refrigerator for 20 minutes to rest.
5
Cutting and Baking
Divide the chilled dough from Step 3 into two equal halves, wrap each half tightly in appropriately sized plastic wrap, and roll out with a rolling pin into a 7.5cm x 18cm rectangular sheet.
6
Cutting and Baking
Remove the plastic wrap from the rolled dough in Step 4, dust with dusting flour, then trim both ends to create neat edges.
7
Cutting and Baking
Cut the dough from Step 5 into 12 equal pieces, arrange them on the parchment-lined baking sheet, and bake in the preheated 170°C oven for 8 minutes.
8
Make the Cream and Finish
Add the chopped white chocolate and heavy cream to a bowl, melt over a water bath, and stir with a rubber spatula until completely melted.
9
Make the Cream and Finish
Remove from the water bath, beat with an electric hand mixer until the mixture turns pale.
10
Make the Cream and Finish
Add unsalted butter and stir, then continue beating over an ice water bath until the mixture thickens.
11
Make the Cream and Finish
Spread the cream from Step 9 onto the cooled cookies from Step 6, top each with 6 to 7 raisins, and sandwich them together to serve.
