Strawberry Cream Sandwich Cookies
Overview
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Tags
Ingredients
Steps
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Cut 100 grams of butter into small pieces and soften, add sugar, and beat with a whisk until fluffy.
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Add the beaten eggs and beat with a whisk at low speed until the eggs and butter are thoroughly combined and become fluffy and feathery.
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Sift the low-gluten flour into the butter and stir evenly with a spatula to mix the flour and butter.
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Mix the dough well.
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Use a rolling pin to roll out the dough thinly, and use a 4cm diameter round cutter to cut out round biscuits from the dough.
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Carefully place the cut round biscuits on the baking sheet, put them in the preheated oven, lower the heat, and bake at 170° for about 15 minutes.
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Make strawberry cream filling: Heat 60 grams of butter and melt it into a liquid state.
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Pour powdered sugar and freeze-dried strawberry powder into butter.
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Use a rubber spatula to stir and press repeatedly until the powdered sugar and butter are completely blended together to form a soft and hard filling.
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Take an appropriate amount of sandwich and roll it into a small ball, place the sandwich on one biscuit, press the other biscuit, flatten it so that the sandwich is evenly spread between the two biscuits, and when you are done, seal the sandwich biscuits and leave them overnight before eating.
