Ingredients
Cookie Dough
- 170 g unsalted butter, softened
- 150 g granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 280 g all-purpose flour
- 1/4 tsp salt
Raspberry Whipped Cream
- 150 g frozen raspberries
- 150 ml double cream
- 50 g icing sugar
Toppings and Decoration
- 150 g chocolate of choice, melted
- 2 tbsp sprinkles or freeze-dried raspberries
Instructions
- Make the Cookie Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or by hand. Add the egg and vanilla extract, mixing until well combined.
- Add Dry Ingredients: Sift the all-purpose flour and salt into the butter mixture. Stir gently until fully combined, forming a dough. Divide the dough into two equal parts.
- Roll the Dough: On a lightly floured surface, place one half of the dough between two sheets of baking paper or a silicone baking mat. Roll out to about 5mm thickness (approximately the thickness of a £1 coin). Repeat with the second half. Chill the rolled dough in the refrigerator for at least 1 hour or overnight to firm up.
- Preheat Oven and Prepare Pans: Preheat your oven to 160°C fan (320°F). Line baking trays with baking paper or silicone baking mats.
- Cut the Cookies: Remove a piece of chilled dough from the fridge. Use a heart-shaped cookie cutter (or any shape you prefer) to cut out cookies. Place them on the prepared trays spaced about 2 cm apart. Re-roll leftover dough and repeat with remaining dough.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, rotating the trays halfway through baking. Cookies are done when the edges begin to lightly brown.
- Cool the Cookies: Remove from oven and let cool on the tray for 5 minutes, then transfer cookies to a wire rack to cool completely.
- Make Raspberry Reduction: In a small saucepan over medium heat, cook frozen raspberries for 4-5 minutes until they release their juices. Strain the mixture through a sieve to remove seeds and skins. Return the juice to the saucepan and simmer for another 5 minutes until reduced to 1-2 tablespoons and slightly thickened. Set aside to cool.
- Whip the Cream: In a medium bowl, combine double cream and icing sugar. Whisk until soft peaks form. Add 1-2 tablespoons of the cooled raspberry reduction and continue whisking until medium-soft peaks form.
- Assemble the Cookie Sandwiches: Spread approximately 1 teaspoon of raspberry whipped cream onto the backside of one cookie. Sandwich it with a second cookie. Repeat with remaining cookies. Chill the assembled sandwiches in the fridge for at least 1 hour.
- Decorate with Chocolate and Sprinkles: Dip half of each chilled cookie sandwich into melted chocolate. Place on lined trays or wire racks and sprinkle immediately with sprinkles or freeze-dried raspberries. Allow the chocolate to set before serving.
Notes
- Use room temperature butter and egg for the best dough texture.
- Chilling the dough is essential to prevent spreading during baking.
- You can substitute fresh raspberries for frozen if available.
- Ensure the melted chocolate is not too hot when dipping to avoid melting the whipped cream sandwiches.
- Store assembled cookies in an airtight container in the refrigerator and consume within 3 days for best freshness.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian