Gingerbread Cookie Sanwiches
These gingerbread cookie sandwiches are the perfect treat for the winter season. Buttery, soft and spicy, the cookies are amazing on their own but when paired with the white chocolate cream, it is a whole new amazing dessert.
Ingredients
Makes about 12 sandwiches
Honey Gingerbread Cookies
- 2 ⅔ cup (325g) all-purpose flour
- 1 ¼ tsp (5g) baking powder
- 1 tsp (3g) ground cinnamon
- 1/2 tsp (2g) ground nutmeg
- 1/2 tsp (2g) ground cloves
- 2 tsp (4g) ground ginger
- 1/2 tsp (2g) ground anise , optional
- 3 tbsp (45g) sugar
- 1/2 cup + 1 tbsp (200g) honey
- 1/2 cup (110g) melted butter
- 1 egg yolk
White Chocolate Cream
- 3 tbsp (45ml) milk
- 1/2 tsp (2g) glucose
- 1/4 tsp (1g) vanilla extract
- 1/2 tsp (2g) gelatin powder
- 2 tsp (10ml) cold water
- 4 oz (110g) white chocolate , small pieces
- 2/3 cup (160ml) whipping cream
Sugar Icing
- 1 cup (120g) powdered sugar
- 1-2 tbsp (15-30ml) whipping cream
Instructions
Prepare the cookie dough
- You can make it a day or two ahead and store it in the fridge.
- In a bowl mix melted butter, honey and sugar.
- Add the egg yolk and mix until combined.
- Add all the dry ingredients and mix until all comes together.
- Cover the dough with cling film and put it in the fridge for at least 2 hours.
- Preheat the oven to 350°F (180°C).
- Roll the dough on a floured surface or between two sheets of parchment paper, until about 1/4 inch (5mm) thick.
- Cut the dough into desired shapes and place the cookies onto the baking sheet. Re-roll the remaining dough and cut again.
- Bake for about 8-10 minutes (depending on the cookie size). I've used a 4x3.5 inch (10x9 cm) cookie cutter. Allow to cool on the baking sheet, then match up pairs of cookies that are similar in size and shape.
Prepare the white chocolate cream.
- In a small bowl bloom the gelatine with cold water, let it sit for about 10 minutes.
- In a saucepan bring milk and glucose to a boil.
- Add the gelatin and vanilla extract to the hot milk.
- Pour onto the white chocolate. Stir well until the chocolate is completely melted.
- Add the cold whipping cream.
- Mix with an immersion blender to get a shiny emulsion.
- Cover with cling film directly onto the cream and refrigerate for at least 6 hours.
- Gently beat the white chocolate cream with an electric mixer until stiff peaks form, about 1 minute.
Assemble the sandwiches
- Spread or pipe the white chocolate filling on half of the cookies, then top with the remaining cookies.
- Decorate with melted white chocolate or sugar icing, it's up to you.
For the Sugar Icing
- To make the sugar icing, combine powdered sugar with whipping cream or milk. Spoon the icing into the piping bag and decorate the gingerbread cookies as desired. Allow setting.
Nutrition
Serving: 1 sandwichCalories: 313kcalCarbohydrates: 45.1gProtein: 4.4gFat: 13.4gSaturated Fat: 8.1gCholesterol: 47mgSodium: 69mgFiber: 1.1gSugar: 20.5g