Red Bean Sandwich Cookies
Buttery, crumbly cookies layered with a smooth sweet red bean paste filling. A delightful treat perfect with tea.
Story
These sandwich cookies offer a wonderful contrast between the rich, buttery dough and the sweet, earthy flavor of red bean paste. They are simple to assemble and bake, making them a great addition to any afternoon tea spread.
Ingredients
Butter, softened
150g
Caster sugar
80g
Whole egg
1
Cake flour
200g
Milk powder
20g
Sweet red bean paste
200g
Instructions
1
Cream the Butter and Sugar
Place the softened butter and caster sugar into a mixing bowl. Beat them together until the mixture is pale, fluffy, and well combined.
2
Incorporate the Egg
Add the whole egg to the butter mixture. Continue mixing until the egg is fully incorporated and the batter is smooth.
3
Form the Dough
Sift the cake flour and milk powder into the bowl. Mix gently on low speed until a soft dough forms. Be careful not to overwork the dough.
4
Roll and Layer
Divide the dough into two equal portions. Place one half between two sheets of silicone baking paper or plastic wrap and roll it out into a thin, even rectangle. Remove the top layer of paper and spread the red bean paste evenly over the dough.
5
Assemble and Slice
Roll out the second half of the dough to the same size and place it gently over the red bean paste layer. Press lightly to seal. Trim the edges to make a neat rectangle, then slice into small squares or rectangles.
6
Bake
Preheat your oven to 180°C (355°F). Arrange the cookie sandwiches on a baking tray lined with parchment paper, leaving a little space between them. Bake for approximately 12 to 15 minutes, or until the edges are lightly golden. Allow to cool on the tray before serving.
