Recipe for Marmalade Sandwich Cookies – the perfect sweet treat for a children’s party

175g unsalted butter, softened
200g castor sugar
2 large eggs
1 tsp vanilla extract
400g plain flour
1 tsp baking powder
1/4 tsp salt
extra flour for dusting
icing sugar for dusting (optional)

Butter icing:
140g butter
260g icing sugar
1/4 tsp vanilla extract
a few drops of orange gel colouring
3 tbsp milk

How to
Cream the butter and castor sugar until pale and soft. Add the eggs and vanilla extract and mix in.

Mix the flour, baking powder and salt in a bowl, then add this to the egg mixture. Mix gently until the dough comes together and everything is combined.

Wrap the dough in plastic wrap and refrigerate for at least an hour.

Preheat your oven to 180°C and line a baking tray with baking paper. Dust your surface with flour, pop the chilled dough on top and dust with a little more flour. Roll the dough out to a thickness of 5mm and use a cookie cutter to cut out your desired shape. Pop the shapes onto your prepared tray, leaving a little room in between for expansion.

Baking time will depend on the size of your cookies. Pop the tray in the oven for 6 minutes, then rotate the tray 180 degrees and bake for a further 4-6 minutes, until the cookies are starting to colour and are golden at the bottom. Place on a cooling rack and set aside to cool.

To make the butter icing: cream the butter until soft. Sift in the icing sugar and beat in until combined. Mix in the vanilla extract. Add a few drops of orange gel colouring until you reach the desired colour. Add 2 tablespoons of milk and beat to incorporate. You want a thick but spreadable mixture, so add more milk if required, to get the desired consistency.

Spread the icing onto the cooled cookies and sandwich them together. If you want you can add a fine dusting of icing sugar before serving.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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