Strawberries and Cream Cookie Sandwiches

Name: Strawberries and Cream Cookie Sandwiches
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6
Ingredients: 150 g unsalted butter, softened; 75 g light brown soft sugar; 75 g golden caster sugar; 1 egg; 1 tbsp vanilla bean paste; 190 g self-raising flour; 200 g white chocolate chips or chunks; 350 g strawberries hulled; 375 ml double cream; 100 g icing sugar; 6 gelatine leaves; 1 tsp salt; to serve ice cream to serve

Indulge in these decadent cookie sandwiches featuring soft white chocolate chip cookies filled with a luscious strawberry mousse. Perfect for summer gatherings or a special afternoon tea treat, these sandwiches are a delightful twist on a classic flavor pairing.

Servings6 Portions

Prep Time40 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

unsalted butter, softened
150 g
light brown soft sugar
75 g
golden caster sugar
75 g
egg
1
vanilla bean paste
1 tbsp
self-raising flour
190 g
white chocolate chips or chunks
200 g
strawberries hulled
350 g
double cream
375 ml
icing sugar
100 g
gelatine leaves
6
salt
1 tsp
ice cream to serve
to serve

Step-by-Step Instructions

In a stand mixer or using an electric hand whisk, beat the softened unsalted butter with the light brown soft sugar and golden caster sugar until the mixture is pale and fluffy.

Add the egg and vanilla bean paste to the butter mixture, beating on medium speed until well combined. Sift in the self-raising flour and add 1 tsp of salt, then beat again on medium speed until just combined, being careful not to overwork the dough.

Gently fold in the white chocolate chips until evenly distributed. Roll the dough into 12 equal balls (approximately 60g each) and arrange them on a baking tray lined with parchment paper. Cover with a clean tea towel and chill in the fridge for 24 hours, or freeze for 30 minutes to ensure the cookies hold their shape during baking.

Preheat your oven to 180°C (160°C fan/gas 4). Line two large baking sheets with parchment paper and place six dough balls on each tray, spacing them well apart. Bake for 10–12 minutes until the edges are golden but the centers remain slightly pale. Allow the cookies to cool completely on the trays.