Thursday, 3 July 2014

Recipe: Rose buttercream sandwich sugar cookies

Rose water sandwich biscuits, as made by EJ

Things are getting pretty exciting over at Emma Jane's Bakery, more of the cookie stamp designs that Owen and I spent months perfecting are now available in the shop - with more in the pipeline that I just can't wait to share :)

One of my missions when we started this project, was to make sure we could provide each customer with recipes which genuinely work with the stamps. I'm only too aware of how often the recipes provided with kitchen tools are untested (or just really rubbish). I feel strongly that if someone has invested in a specialist tool, that they should be given recipes and advice that really works. So in addition to the recipe card which is sent out with every order, I'll be recording additional biscuit recipes and flavour variations here - which I'm hoping you can use as a resource, or a starting point for your own creations.

If you're embarking on a baking project using cookie stamps - you might find my tips for baking with cookie stamps useful.

In this recipe, the biscuits and buttercream are both delicately flavoured with rose water, I've used the 6.5cm personalised 'made by' cookie stamp for this recipe (and used a 6.5cm round cookie cutter to cut out the stamped dough). This makes 10 sandwich cookies (or 20 non-sandwiched cookies). It's important to use gel food colouring (not liquid) to tint the buttercream, as a liquid will change the consistency.


For the sugar cookies:
100g butter (softened)
100g caster sugar
1 large egg yolk
1tsp rose water
2tbs milk
275g plain flour

For the buttercream filling:
50g unsalted butter, softened
175g icing sugar
1tsp rose water
2tsp water
A tiny drop of pink gel food colouring (I used Wilton gel colour in 'rose')


1) Line three baking trays with lightly oiled baking paper. 

2) Cream the butter and sugar together.

3) In a separate bowl, whisk up the egg yolk a little - add the rose water and milk. Gradually add the egg mixture to the butter and sugar, mixing well to combine.

4) Add the plain flour, mix well to form into a dough - this will work best if you start with a spoon and finish with your hands (so get messy). 

5) Lightly flour a clean work surface and roll the dough out to a thickness of approximately 4-5mm.  To help prevent sticking, dust the stamp with flour & tap the excess off. Stamp the dough, then cut out the biscuits and arrange them, evenly spaced, on the baking trays.

6) Transfer the baking trays to the fridge to chill for one hour.

7) Pre-heat the oven to 200C, (190C fan, gas mark 6), bake for 15-18 minutes, until just turning golden at the edges.

8) Arrange on a wire rack to cool.

9) To make the buttercream, first cream the butter in a bowl until very soft.

10) Gradually sift in the icing sugar, when the mixture becomes thick, start to add the rose water and water, one teaspoon at a time.

11) When all of the icing sugar and liquid has been added and a good piping consistency achieved, stir through a drop of pink gel food colouring to lightly tint the mixture.

12) Spoon the buttercream into a piping bag fitted with a large round nozzle.

13) When the biscuits are completely cool, arrange them face-down and pipe a generous blob into the centre of 10 of the biscuits.

14) Sandwich together with the remaining 10 biscuits. Press down evenly across each cookie to encourage the buttercream to spread evenly.

You can buy the personalised 'made by' cookie stamp from Emma Jane's Bakery.

No comments:

Post a Comment