I’ve been making these white chocolate cream sandwich cookies for years, albeit not too often as I will admit to having no self-control anytime we do make them! But if you have any white chocolate and cream lying around and you want to put them to good use, you won’t find a more delicious and morish treat than these. The cookies themselves are cirsp but melt in the mouth thanks to the cornflour and the filling is the perfect combination of white chocolate and fresh cream. Cue drooling.
White Chocolate Cream Sandwich Cookies
For the biscuits
190g icing sugar
150g plain flour
1/2 tsp baking powder
2 tablespoons of cream
For the filling
115g white chocolate
170g icing sugar
For the Biscuits
- Preheat the oven to 180C. Line two baking trays with baking parchment and set aside.
- For the biscuits, mix all of the dry ingredients together in a free-standing mixer (or use a
handheld mixer) and add the butter. Mix until well combined and resembles breadcrumbs.
- Then add in the cream which should bring the mixture together to a dough.
- Place large teaspoons sized balls on your baking tray as shown (approx. 20 balls). Then
place in the oven and bake for 8-9 minutes, do not overcook.
- Once cooked, remove the biscuits from the oven and leave to cool on the trays.
For the filling
- Place the white chocolate in a metal bowl, set over a pan of boiling water and melt. Once
melted set aside to cool.
- Meanwhile, mix the butter and icing sugar together in a mixer until light and fluffy. Then,
gradually add the cream. Once cooled, incorporate the white chocolate into the mixture too.
- Beat for 3 minutes on a medium speed.
- Using a spatula, carefully spread the desired amount of icing on the flat edge of each biscuit and sandwich them together.
- These biscuits are best eaten on the day but will keep for up to 2 days if kept in an airtight container in the fridge.