Hello! This is Gom'S Easy Baking : )
Today, we're making two kinds of chocolate sandwich cookies!
These cookies not only look great but taste delicious, making them perfect for gifts.
Feel free to use any cookie cutters you have on hand.
Usually, sandwich cookies contain fresh cream,
which requires refrigeration and makes them inconvenient to store or give as gifts.
However, these cookies are made with just chocolate and butter,
so they can be stored at room temperature for a long time,
making them easy to prepare in advance and give as gifts.
| Measurements |
Paper cup = Standard disposable cup (180ml capacity)
Spoon = Standard disposable spoon size
* Oven - Preheat for 15 minutes, bake at 170°C for 13 minutes
* Air fryer - Preheat for 5 minutes, bake at 150°C for 13 minutes
* Two-Flavor Sandwich Cookies *
(Makes 15 white chocolate sandwiches and 15 chocolate sandwiches)
Unsalted butter 100g
2 egg yolks (30g)
1 tablespoon of egg white (10g)
Salt 1/3 teaspoon (2g)
Sugar 4 tablespoons (40g)
Powdered sugar 1/3 cup (30g)
* Basic Dough *
1 cup cake flour (100g)
1/3 teaspoon baking powder (1g)
* Chocolate Dough *
1 cup cake flour (100g)
1 teaspoon cocoa powder (5g)
1/3 teaspoon baking powder (1g)
* Sandwich Cream *
White Cream - 80g white chocolate + 30g butter
Chocolate Cream - 40g dark chocolate + 40g white chocolate + 30g butter
You can add vanilla extract if desired.
Do not substitute the sugar with other sweeteners.
Cake flour can be replaced with all-purpose flour.
Powdered sugar can be substituted with granulated sugar.
Baking powder is optional.
* Storage Instructions *
Store at room temperature in an airtight container with a silica gel packet.
Cookies can be kept for up to 1 week at room temperature.
For longer storage, freeze the cookies.
* Cookie Cutter & Packaging Information *
White Chocolate Biscuit Cookie Cutter (3.5cm)
Stainless steel crimped ring cutter (4cm diameter)
Mint Packaging Box: (20 * 13 * 5.5cm)
Purple Packaging Box: (21 * 15 * 5cm)
* Frequently Asked Questions *
1. Can I reduce the amount of sugar?
Reducing the sugar too much can affect the cookie's crispiness.
You can reduce the sugar by up to 10%, but no more than that.
2. Can I use cold butter?
Using cold butter makes it too firm, requiring more effort and making it harder to whip.
It's best to use softened butter for ease of mixing.
3. What should I do if the dough is too sticky?
If the dough is too sticky, add a small amount of cake flour and knead again.
Be careful not to over-knead, as this can result in a tougher texture.
4. The dough is too dry and won’t come together. What should I do?
Add a small amount of egg white or water to the dough and knead again.
5. There’s too much oil seeping from the cookies. Why?
This happens when butter is too melted rather than just softened.
If the dough becomes too warm while working, chill it in the refrigerator before shaping the cookies.
6. The butter spreads too much and the cookies lose their shape. Why?
If the dough is too warm when placed in the oven, the cookies may spread out too much.
If this happens, chill the dough in the freezer for a while before baking.
7. Why do the cookies have a strong flour taste?
This usually means the cookies are underbaked.
Extend the baking time by 1-2 minutes to ensure they turn golden brown and bake fully.