With GBBO back on, it obviously influences what I bake! I had to go for sandwich cookies, bit more interesting than just cookies. I also wanted to see if I could make a cookie that didn’t squeeze out it’s filling when you bite into it. This was something I had yet to achieve! But I managed it, I finally played around with enough recipes to stop my filling oozing everywhere. Plus these are super easy to make…and highly addictive to eat.
125g Caster Sugar
250g Plain Flour
100g Peanut Buter
100g Icing Sugar
30g Golden Syrup
Mix all the ingredients together to form a dough. Tip onto the work surface and shape into a log 5cm in diameter. Wrap in cling film and chill for 1 hr. You need to do this otherwise the cookies will spread too much in the oven.
For the filling, mix all the ingredients to form an icing. Roll this into a log, like the cookie dough, though make it a little smaller so it will fit in the cookie nicely. Refrigerate until you need it!
Pre heat the oven to 140C/285F.
Cut the cookie log into 5mm discs. Place them on to a baking sheet and bake for 25 minutes. Leave them to cool on the baking sheet. Cut the icing into 4mm discs. Once the cookies are completely cooled, place a disc of icing on one cookie and using another sandwich together!