Femi-chan's butter sand cookies taste just like the ones from that fancy shop — and you can make them at home! The crispy cookies paired with rum buttercream are absolutely divine♪
Ingredients
4 servings- All-purpose flour90g
- Almond flour (almond poudre)30g
- Baking powder1 tsp
- Unsalted butter60g
- Sugar50g
- Egg yolk1
- Vanilla extractto taste
- Unsalted butter50g
- Egg white1
- Granulated sugar1 tbsp
- Raisinsto taste
- ★Sugar10g
- ★Rum1 tsp
Directions
90 min- 1
Sift together 90g all-purpose flour, 30g almond flour, and 1 tsp baking powder twice.
- 2
Separate the egg into yolk and white. Let the egg white and 60g unsalted butter come to room temperature.
- 3
Beat 60g unsalted butter with a hand mixer until creamy, then add 50g sugar and continue mixing.
- 4
Add 1 egg yolk and vanilla extract to taste, and mix well.
- 5
Gradually fold in the sifted dry ingredients using a rubber spatula until no floury streaks remain.
- 6
Place the dough in a zip-lock or plastic bag, roll out to an even 3mm thickness, and refrigerate for at least 30 minutes.
- 7
Cut or stamp the dough into your desired shapes and arrange on a baking sheet lined with parchment paper.
- 8
Bake in an oven preheated to 160°C for 10–15 minutes until lightly golden, then transfer to a wire rack to cool.
- 9
Combine 1 egg white and 1 tbsp granulated sugar in a bowl and whisk to stiff peaks (about 90% stiff meringue).
- 10
Soften 50g unsalted butter at room temperature and beat with a hand mixer until creamy.
- 11
Gradually fold in the meringue a little at a time until fully combined, then add the ★ seasonings and raisins to taste and mix well.
- 12
Sandwich the cream between two cookies and press together. Enjoy!
Tips
The cookies taste even better after resting overnight in the refrigerator. They will keep for about 1 week refrigerated, but since the buttercream contains uncooked egg white, please consume them as soon as possible.
Nutrition
Per serving- Calories355 kcal
- Protein4.1 g
- Fat23.8 g
- Carbs30.5 g
- Sodium0.1 g
Femi-chan's butter sand cookies taste just like the ones from that fancy shop — and you can make them at home! The crispy cookies paired with rum buttercream are absolutely divine♪
Ingredients
4 servings- All-purpose flour90g
- Almond flour (almond poudre)30g
- Baking powder1 tsp
- Unsalted butter60g
- Sugar50g
- Egg yolk1
- Vanilla extractto taste
- Unsalted butter50g
- Egg white1
- Granulated sugar1 tbsp
- Raisinsto taste
- ★Sugar10g
- ★Rum1 tsp
Directions
90 min- 1
Sift together 90g all-purpose flour, 30g almond flour, and 1 tsp baking powder twice.
- 2
Separate the egg into yolk and white. Let the egg white and 60g unsalted butter come to room temperature.
- 3
Beat 60g unsalted butter with a hand mixer until creamy, then add 50g sugar and continue mixing.
- 4
Add 1 egg yolk and vanilla extract to taste, and mix well.
- 5
Gradually fold in the sifted dry ingredients using a rubber spatula until no floury streaks remain.
- 6
Place the dough in a zip-lock or plastic bag, roll out to an even 3mm thickness, and refrigerate for at least 30 minutes.
- 7
Cut or stamp the dough into your desired shapes and arrange on a baking sheet lined with parchment paper.
- 8
Bake in an oven preheated to 160°C for 10–15 minutes until lightly golden, then transfer to a wire rack to cool.
- 9
Combine 1 egg white and 1 tbsp granulated sugar in a bowl and whisk to stiff peaks (about 90% stiff meringue).
- 10
Soften 50g unsalted butter at room temperature and beat with a hand mixer until creamy.
- 11
Gradually fold in the meringue a little at a time until fully combined, then add the ★ seasonings and raisins to taste and mix well.
- 12
Sandwich the cream between two cookies and press together. Enjoy!
Nutrition
Per serving- Calories355 kcal
- Protein4.1 g
- Fat23.8 g
- Carbs30.5 g
- Sodium0.1 g
Tips
The cookies taste even better after resting overnight in the refrigerator. They will keep for about 1 week refrigerated, but since the buttercream contains uncooked egg white, please consume them as soon as possible.