Crispy cookie dough filled with creamy rum raisin butter cream! The sophisticated aroma makes these absolutely delicious!
Ingredients
16 servings- Cake flour110g
- Almond flour30g
- Unsalted butter60g
- Granulated sugar60g
- Egg yolk1
- Vanilla oil2-3 drops
- Salta pinch
- Egg white1
- Raisins50-60g
- ★Granulated sugar8-10g
- ★Unsalted butter80g
- ★White chocolate40g
- ★Rum1/2 tsp (for soaking) + 1 tbsp (for cream)
Directions
75 min- 1
Soak 50-60g of raisins in 1 tbsp of rum for about 1 day.
- 2
Sift 110g of cake flour and 30g of almond flour together.
- 3
In a separate bowl, cream together 60g of unsalted butter and 60g of granulated sugar until smooth.
- 4
Add 1 egg yolk to the mixture and blend until fully combined.
- 5
Add a pinch of salt and the sifted dry ingredients, mixing well by hand until the dough comes together.
- 6
Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- 7
Preheat the oven to 180°C. Roll out the dough with a rolling pin and cut into your desired shapes with a cookie cutter.
- 8
Arrange on a baking sheet and bake at 180°C in the middle rack for about 15 minutes.
- 9
While the cookies cool, prepare the butter cream. Melt 40g of white chocolate in a double boiler.
- 10
In a bowl, whisk 1 egg white with ★8-10g of granulated sugar to form stiff peaks. Refrigerate.
- 11
In another bowl, soften ★80g of unsalted butter and mix until smooth. Add the melted chocolate from step 9 and mix well.
- 12
Gradually add the meringue to the butter mixture while mixing on low speed with a mixer.
- 13
Finally, add ★1/2 tsp of rum and mix until fully combined. Refrigerate until the cream reaches a piping consistency.
- 14
Transfer the cream to a piping bag, pipe onto the cookies, and top with the rum-soaked raisins as desired. Sandwich with another cookie.
- 15
Chill until the cream is completely set before serving.
Tips
If the butter cream becomes too firm during chilling, remove it and once it starts to soften, beat it again with the mixer to achieve the right consistency. You can increase the amount of raisins to your preference.
Nutrition
Per serving- Calories280 kcal
- Protein3.5 g
- Fat18 g
- Carbs28 g
- Sodium0.1 g
Crispy cookie dough filled with creamy rum raisin butter cream! The sophisticated aroma makes these absolutely delicious!
Ingredients
16 servings- Cake flour110g
- Almond flour30g
- Unsalted butter60g
- Granulated sugar60g
- Egg yolk1
- Vanilla oil2-3 drops
- Salta pinch
- Egg white1
- Raisins50-60g
- ★Granulated sugar8-10g
- ★Unsalted butter80g
- ★White chocolate40g
- ★Rum1/2 tsp (for soaking) + 1 tbsp (for cream)
Directions
75 min- 1
Soak 50-60g of raisins in 1 tbsp of rum for about 1 day.
- 2
Sift 110g of cake flour and 30g of almond flour together.
- 3
In a separate bowl, cream together 60g of unsalted butter and 60g of granulated sugar until smooth.
- 4
Add 1 egg yolk to the mixture and blend until fully combined.
- 5
Add a pinch of salt and the sifted dry ingredients, mixing well by hand until the dough comes together.
- 6
Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- 7
Preheat the oven to 180°C. Roll out the dough with a rolling pin and cut into your desired shapes with a cookie cutter.
- 8
Arrange on a baking sheet and bake at 180°C in the middle rack for about 15 minutes.
- 9
While the cookies cool, prepare the butter cream. Melt 40g of white chocolate in a double boiler.
- 10
In a bowl, whisk 1 egg white with ★8-10g of granulated sugar to form stiff peaks. Refrigerate.
- 11
In another bowl, soften ★80g of unsalted butter and mix until smooth. Add the melted chocolate from step 9 and mix well.
- 12
Gradually add the meringue to the butter mixture while mixing on low speed with a mixer.
- 13
Finally, add ★1/2 tsp of rum and mix until fully combined. Refrigerate until the cream reaches a piping consistency.
- 14
Transfer the cream to a piping bag, pipe onto the cookies, and top with the rum-soaked raisins as desired. Sandwich with another cookie.
- 15
Chill until the cream is completely set before serving.
Nutrition
Per serving- Calories280 kcal
- Protein3.5 g
- Fat18 g
- Carbs28 g
- Sodium0.1 g
Tips
If the butter cream becomes too firm during chilling, remove it and once it starts to soften, beat it again with the mixer to achieve the right consistency. You can increase the amount of raisins to your preference.