Sandwich Cookies With Rum Raisin Buttercream Filling

1. 1

   Sift the cake flour and almond powder into a bowl, add sugar, and mix together.

2. 2

   Add butter to the mixture.

3. 3

   Wear disposable gloves to keep your hands from getting messy, and knead the mixture well.

4. 4

   Add an egg yolk to the mixture from Step 2.

5. 5

   Sprinkle in the flour, and knead together into one mass (optionally add vanilla oil).

6. 6

   Wrap in plastic wrap and refrigerate for about 2 hours You can make this dough the day before.

7. 7

   Sandwich the dough between sheets of plastic wrap.

8. 8

   Roll out with a rolling pin to about 3 mm thick.

9. 9

   Cut out into any shapes you like, and bake for about 12 minutes at 180C (preheat the oven beforehand).

10. 10

    Soak the raisins in enough rum (not listed in the ingredients) to cover them.

11. 11

    Refer towhen making the buttercream.

12. 12

    Spread a generous portion of buttercream on 2 cookies with 3-5 raisins to make the cookie sandwiches.

13. 13

    They are done once you let them sit in the fridge until the buttercream settles properly.

* Per serving · 4 servings · Values may vary.

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