Filled sandwich cookies

Free

Difficulty: Medium
Time: 30 min (plus baking time about 20 min)
Quantity: About 12 cookies
Type: Classic Biscuits
Dietary requirements: Nut-free Cream-free Vegan

Ingredients

DOUGH

150 g margarine block at room temperature

150 g powdered sugar

Zest of 1 lemon

2.5 g salt

40 g plant-based milk

240 g all-purpose flour

70 g potato starch

5 g baking powder

FOR FILLING

Jam, spreadable chocolate, peanut butter, etc. as needed about 150 g

These are simple yet delicious biscuits made with two discs of classic shortcrust pastry and filled with jam, chocolate spread, or whatever you prefer. Easy to make but very nice to serve with a cup of tea when you have guests at home.

Method

You can make this recipe in a planetary mixer with the paddle or by hand in a bowl with a spatula. In the bowl weigh the margarine at room temperature. Add the lemon zest. Add the sugar and the salt.

Mix by hand or with a spatula for a few minutes until you obtain a creamy mixture; there should be no pieces of margarine and everything should be well combined. Pour a first part of the milk; the milk must be at room temperature.

Mix, add 2 tablespoons of flour and continue to mix, then add the rest of the milk.

Sift the dry ingredients together, then flour, starch, and leavening, and pour them into the bowl, mixing until a homogeneous dough forms.

Form a rectangular dough about 2 cm thick, wrap it in cling film and let it rest for 2 hours in the refrigerator.

Preheat the oven to 170˚C fan. Dust a little flour on the work surface and roll out the shortcrust to about 0.5 cm with a rolling pin. Occasionally add flour to both sides so the dough does not stick to the work surface.

Using a round or flower-shaped cutter of 6 cm diameter, cut out 18 cookies.

Using a 3 cm diameter round cutter, cut a hole in the center of 9 of these cookies.

Transfer all the cookies to a baking tray lined with parchment paper or a perforated silicone mat. Bake at 170˚C fan for about 20 minutes, until golden. With the leftover dough lightly knead again, rest again in the fridge, then roll out and cut more cookies.

Cool at room temperature for 30 minutes. Take the full discs and turn them upside down; this way, being flat, they will match better with the other shortcrust disc.