Share the love with these cute, sweet and buttery sugar cookies sandwiched with a layer of whipped strawberry cream! They're dipped in chocolate and sprinkled with some freeze dried strawberries for super pretty and delicious finish.
Keyword heart cookies, sandwich cookies, sugar cookies
In a medium bowl, mix together the flour, baking powder and salt. Set aside.
In a separate large bowl, using an electric mixer, beat the butter on a medium- high speed until light and fluffy (about 2 minutes). Add the sugar, and beat on medium- high speed until creamed (about 2 minutes). Add the egg and vanilla and beat on high speed until combined. Scrape the sides and the bottom of the bowl and mix again until fully combined.
Add the flour mix into the butter mixture and mix on low speed until combined. If the dough feels too sticky, add 1 tbsp of flour to it.
Divide the dough into two equal parts. Roll each part on a piece of a lightly floured parchment paper to about £1 coin thickness. Stack both pieces of rolled dough on top of each other and chill in the fridge for about 1- 2 hours. If you are chilling it overnight, cover the top of the dough with another piece of parchment paper to prevent it from drying.
Once the dough has been chilled, preheat the oven to 170C. Line the baking trays with baking parchment. Remove one of the dough pieces from the fridge, and using the heart shaped cookie cutter, cut into heart shapes. Re-roll the remaining dough and repeat. Do the same with the remaining piece of dough.
Bake the cookies for about 10 minutes, rotating them half way through. They are ready when they are lightly browned around the edges. Allow the cookies to cool completely.
For the strawberry whipped cream:
Place the strawberries and 1 tbsp of water in a small saucepan over a medium heat until they have released their juices (about 3-4 minutes). Press the cooked strawberries through the small sieve to remove the seeds, return the juice to the pan and cook further until it reduced in volume to about 1 tbsp. Allow it to cool.
Using an electric mixer, whisk the double cream and icing sugar until stiff peaks form. Add cooled strawberry reduction and mix until combined. Spread an equal layer of strawberry cream onto a cookie and top with another cookie creating a sandwich. Repeat with all the cookies. Place sandwiched cookies in the fridge for about 30 minutes, allowing the filling to firm up a bit.
Dip the chilled cookies in a melted chocolate and sprinkle with dried freeze strawberries (or any other sprinkles of your choice). Enjoy!
baking times may vary, depending on the size of your cookies, so keep an eye on them while the're in the oven
depending on the size of your cookie cutter, the amount of cookies may differ