11 Sep 2017

Funfetti Sandwich Cookies | Bake Off Bake Along

Funfetti Sandwich Cookies | Bake Off Bake Along | Hungry Little Bear

After biscuit week, I'm pretty sure I've entered into a sugar coma.

Although it has sparked plenty of ideas for more sandwich cookies. More of them including a cheesecake/cream cheese middle, because that's just the best of both worlds with cheesecake and cookies.

I've also now learnt how to make fortune cookies and how did so many of them not know how they were shaped? That was quite stressful to watch.

Funfetti Sandwich Cookies | Bake Off Bake Along | Hungry Little Bear

Gradually, it feels like Bake Off is finding its groove again, although I think we all have to pretty much accept it will never fully be or feel the same again. At least that's what I'm coming to accept.

This week, I took on sandwich cookies and used all the sprinkles I could find in my house.

Funfetti Sandwich Cookies | Bake Off Bake Along | Hungry Little Bear
Funfetti Sandwich Cookies | Bake Off Bake Along | Hungry Little Bear

I wish the UK had more vibrant coloured (hello E numbers) sprinkles like the US does. Ours fall flat a bit when baked in and don't pop so much, but they do still give a good crunch and the round ones just remind me of jazzies.

These are more of a soft cookie than a crunchy biscuit, the buttercream has a hint of almond extract, and they are the perfect sweet treat for a cold, wet day... which we seem to be having a lot of now Summer is officially gone. 

Funfetti Sandwich Cookies | Bake Off Bake Along | Hungry Little Bear

You'll notice there is custard powder in this recipe and that's because I read somewhere that it gives cookies a cake batter taste. Not sure if that's true now, but they sure do help make great tasting cookies.

The cookies stay perfectly soft, with still a bit of a crunch on the outside - which is my kind of cookie really. Yes, the frosting will splurt out the sides a bit, sorry Prue and Paul, but you can always reduce and put in however much or little you like!

Funfetti Sandwich Cookies | Bake Off Bake Along | Hungry Little Bear
Funfetti Sandwich Cookies | Bake Off Bake Along | Hungry Little Bear

The dipping in chocolate was done on a whim with some left over white chocolate, but the end result I love. Completely optional, but if you do this, I would recommend reducing the amount of frosting in the middle, just so it isn't totally sweetness overload. 

Or alternatively, just dip the cookies into the chocolate, and cover in sprinkles, because that's sounds good too (although I know it wouldn't be a cookie sandwich then but who cares).

Funfetti Sandwich Cookies | Bake Off Bake Along | Hungry Little Bear
Funfetti Sandwich Cookies | Bake Off Bake Along | Hungry Little Bear

Funfetti Sandwich Cookies

Makes: 24 cookies (12 cookie sandwiches)
Adapted from: Sally's Baking Addiction

Ingredients:
75g custard powder
275g plain flour
1/2 tsp bicarbonate of soda
1 1/2 tsp baking powder
170g butter, room temperature
140g granulated sugar
60g light brown sugar
1 egg, room temperature
1 tsp vanilla extract
100g sprinkles (feel free to add more if you want to)

100g butter, room temperature
250g icing sugar, sifted
1tbsp milk
1tsp almond extract

What 50g white chocolate
More sprinkles (50-100g)

Directions:

  1. Sieve the custard powder, plain flour, bicarbonate of soda and baking powder together in a small bowl.
  2. Cream the butter and the two sugars together, until light and fluffy. Next add the egg and vanilla extract and beat until well combined. 
  3. Then add the flour mixture on a slow setting, being careful not to over mix it. Mix until just combined, then add the sprinkles in for a final quick mix. 
  4. Cover the bowl and place in the fridge for 2 hours to chill. 
  5. Remove from the fridge and scoop out 24 even scoops of dough onto a tray, then roll and shape into tall cookies (kind of like cocktail sausages). This is to stop them spreading so much. Then place back on the tray and into the fridge to firm up for 30 mins. 
  6. While chilling, preheat the oven to 180C/350F/gas mark 4 and line two baking sheets with greaseproof paper to start with
  7. Working with 6 cookies at a time, place them evenly on one sheet, then into the oven for 10 minutes or until the edge just go golden brown. They will look soft when removing from the oven but will firm up quickly. Then repeat until all 24 cookies are baked. Set aside onto wire racks to cool completely. 
  8. To make the buttercream, beat the butter on a high speed for 5 minutes or until pale and fluffy (beat for as long as possible - this is the secret to white frosting!). Then slowly add the icing sugar, milk and almond extract. Keep beating until light and fluffy. 
  9. Pipe the frosting onto one side of the cookie and then make a sandwich! Repeat for all cookies. You can then serve as they are, roll the edges into sprinkles, or dip them into white chocolate and cover with sprinkles! 
What did you think of Bake Off this week? Do you find it stressful to watch sometimes?
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