Come summer the need to cool down strikes you almost like a survival instinct. And sometimes you just get bored of the usual fare of lollies and frozen desserts, so, how about making sandwich cookies? The best part about these is that the cookies are fresh, not soggy, and the filling hand-made and cold! So theyre a great answer to the question how to how to celebrate husband birthday differently. Try these recipes to refresh yourself this summer.
1. Chocolate Sandwich Cookies
Ingredients
- 1 pack dark chocolate cake mix (500 gm)
- 1 pack chocolate cake mix (500 gm)
- 4 eggs
- 150 ml vegetable oil
- 225 gm cream cheese (softened)
- 225 gm caster sugar
Instructions
- Take a flat baking pan, grease and set aside. Preheat the oven to 165°C.
- Add both the cake mixes into a bowl. Pour the oil, crack the eggs and combine to form a dough. Pull out portions of the dough to roughly form 2-inch balls. Put them on the baking pan. Use the back of a spoon to flatten them a bit.
- Pop into the oven and bake for 10 minutes. The cookies will be firm when done. Keep aside to cool down.
- Make the filling by combining the cream cheese and sugar. Beat using a whisk or electric mix until smooth. Spread this between the cookies and you’re done!
2. Ice cream sandwich chocolate cookies
Ingredients
- 475 ml heavy cream
- 300 gm sweetened condensed milk
- 1 tbsp vanilla extract
- 1 pack of Chocolate Chip Cookies mix
- 80 gm chocolate chips, for garnish
Instructions
- Take a baking pan, 9x9 inch and place in the freezer for later.
- Use a hand mixer or a stand mixer and cream the heavy cream. Stiff peaks will form in about 3 minutes. Remove the tools and pour the condensed milk and vanilla extract into the heavy cream. Use a spatula to mix liberally. Put this mixture into the frozen baking pan and freeze overnight. This will turn into ice cream the next morning.
- Bake your chocolate chip cookies as per pack instructions. You can use bakery cookies, but a fresher batch will yield better results. Divide the dough to make 10 cookies.
- While your cookies bake, take out the ice cream from the fridge. Spoon and spread the ice cream in the dish itself and freeze for an hour.
- Bring them out to put between the now-cooled cookies to make 5 sandwich cookies each.
- Make sure the ice cream layer is thick then roll the sandwich in the chocolate chips to decorate them.
3. Jam Sandwich Cookies
Ingredients
- 125 gm all-purpose flour
- 100 gm unsalted butter
- 50 gm powdered sugar
- 1 egg yolk
- 80 gm jam of choice
- ½ tsp salt
Instructions
- This recipe makes approximately 15 jam cookies. To make them take a bowl first. Add the flour, sugar, salt and butter. Mix with fingers until crumbly bits emerge. Add the egg yolk, and knead to form a dough.
- Cover the dough and pop it in the fridge to chill.
- After 15 minutes, take the dough out. Then flour a clean surface and place the dough on it. Roll it out to an even thickness. Use a bottle cap, or a jar lid to cut out approx 4 cm circles. Keep half of them aside and remove the centres for the other halves.
- Bake all of them at 170°C, for around 10-15 minutes. Be vigilant and keep a watch to avoid overbaking or burning.
- Once done, remove them from heat and let them cool down.
- Slather jam to the whole cookies, then press the ones without the centres down on them. You have your jam sandwich cookies ready.
4.Strawberry sandwich cookies
Strawberry cookies
- 1 pack strawberry cake mix (approx 500 gm)
- 2 eggs
- 85 ml vegetable oil
- 350 gm sanding sugar
- Almond buttercream Filling
- 225 gm unsalted butter
- 1 pinch salt
- 2 tsp vanilla extract
- ½ tsp almond extract
- 20 ml heavy cream
- 680 gm powdered sugar
Instructions
- Put the cake mix, eggs and oil in a bowl and attach to a stand mixer or use a hand mixer to whip.
- While that's happening, preheat the oven to 180°C and prepare a flat baking tray by putting parchment paper on it. Set aside for later.
- Once the whipping is done, and the ingredients are just combined, take a plate and put the sanding sugar on it. Plain powdered sugar will work too. Scoop the cookie dough into 1-inch balls and roll them in the sanding sugar. The. Place them in the prepared baking tray. Keep ample space between the cookies.
- Bake for 10 minutes, keeping a close watch. Once done, let them cool outside while you prepare the filling.
- Clean out your electric mixer and cream butter first, on medium speed, it should turn light and fluffy. Add the rest of the ingredients except sugar and run the mixer. Add the powdered sugar, in batches, next and mix again. For the powdered sugar use high speed.
- Once done, take a spoon and slather a generous amount of the buttercream in the centre of a cookie and press another one on top.