Banoffee Sandwich Cookies Food

BANOFFEE COOKIES RECIPE BY TASTY

Steps:

• Mash the banana and mix in the toffee sauce.
• Whisk in the brown sugar and butter, followed by the eggs and vanilla extract.
• Fold in the flour, baking powder, salt, and chocolate chips.
• Chill the cookie dough in the fridge for about an hour.
• Preheat the oven to 180°C (355°F) and line a baking tray with grease-proof paper.
• Spoon onto the tray and bake for about 12 minutes, or until golden brown.
• Enjoy!

BANOFFEE SANDWICH COOKIES

Steps:

• Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
• Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
• Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
• Drizzle some extra toffee sauce on the top and dig in!
• Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.

CHOCOLATE SANDWICH COOKIES

Steps:

• Set two racks in the middle of the oven. Preheat to 375 degrees.
• In a food processor, or bowl of an electric mixer, thoroughly mix all dry ingredients for the cookies. On low speed, or while pulsing the processor, add the butter, and then the egg.
• Continue processing or mixing until dough comes together in a mass. It will be a very stiff, very dry dough; this is what it's supposed to look like.
• Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. The cookies will look puffy; that's okay. Set baking sheets on a rack to cool and thump them slightly to make the cookies "deflate" (or press them down with the back of a spoon).
• To make the filling, place butter and shortening in a mixing bowl and, at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
• To assemble the cookies, pipe a blob of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.

LIME SANDWICH COOKIES

Steps:

• In a big bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add in sugar and baking powder; beat until combined.
• Beat in egg and lime juice until combined.
• Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the lime peel with a wooden spoon.
• Knead in enough green food coloring for desired color.
• Shape dough into two 8-inch long rolls; wrap in clear plastic wrap or waxed paper.
• Chill 4-24 hours or until firm enough to slice.
• Cut rolls into1/8-inch slices; place slices 1-inch apart on an ungreased cookie sheet.
• Bake in a preheated 375° oven for 7-8 minutes or until bottoms are lightly browned.
• Transfer cookies to a wire rack and let cool.
• Spread bottoms of half the cookies with about 1 tablespoon of Lime-Pistachio filling; top with remaining cookies, flat sides down.
• To make Lime-Pistachio Filling: in a medium-size bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Gradually beat in 1 1/3 cup sifted powdered sugar; beat in lime juice until smooth.
• Gradually beat in enough sifted powdered sugar (1 1/3 to 2 cups) to make of spreading consistency; stir in pistachio nuts.