Cream sandwich biscuits

    50 min

    These buttery sandwich biscuits are made even more luscious with a creamy butter filling. Make these year round, or get festive and use coloured decorating sugar to make Christmas, Easter or even Valentine's Day themed treats.

    90 people made this

    Serves: 30 

    • 225g butter
    • 5 tablespoons double cream
    • 250g plain flour
    • 5 tablespoons demerara or coloured sugar for decoration
    • Filling
    • 50g butter, softened
    • 100g sifted icing sugar
    • 1 egg yolk
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:9min  ›  Extra time:11min  ›  Ready in:50min 

    1. Mix flour and 225g of butter thoroughly. Stir in cream and mix well. Chill 1 hour.
    2. Preheat oven to 190 C / Gas mark 5.
    3. Roll dough 5mm thick on lightly floured board. Cut into 4cm rounds using a biscuit cutter or a knife. Transfer to greaseproof paper heavily sprinkled with sugar, turning to coat both sides. Place on ungreased baking tray. Prick in 4 places with fork.
    4. Bake 7 to 9 minutes or until slightly puffed. Sandwich two cooled biscuits together with filling.
    5. To make filling: Blend 50g soft butter, 100g icing sugar, 1 egg yolk and 1 tsp. vanilla. If desired, tint with food colouring.

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    Reviews in English (66)


    This is an excellent wedding or shower tea cookie! Actually, it is my favorite special occasion cookie. I only make them on for special events, though, since they are so time consuming and the dough is difficult to work with. But boy, are they worth the extra effort!! Note: I generally double the filling/frosting called for in the recipe, otherwise it isn't enough. Also, put your frosting in a gallon ziploc bag, cut off a small portion of a corner, and use the bag to squirt on the frosting. You break less cookies that way and it is much easier than using a knife to spread it on.  -  11 Apr 2002  (Review from Allrecipes US | Canada)


    This is my favorite holiday cookie--and that's saying a lot! My mom always resists making them at Christmas time because it's a nuisance to roll out the dough, but last year we had an idea that worked really well. We put the dough on wax paper, rolled it into a log and then refrigerated it. After it chilled, we took it out and simply sliced the log. It was sooo much easier and came out just fine. I also omit the egg yolk with no problems and tint the filling pink. They're always the first to go as they're so pretty and so delicious!  -  18 Aug 2005  (Review from Allrecipes US | Canada)


    At first I didn't understand this recipe. How can you have a shortbread like cookie with no sugar in it? BUT I made it and it was wonderful. I made one small change and that was to add a little vanilla to the dough. Since you coat the cut out cookie with sugar on both sides, that gives it enough sweetness. The cookies are flakey and buttery with so much flavor. I used a sanding sugar which added a bit of sparkle. When it came to the filling, I did not use the recipe listed - I used my basic buttercream recipe and I thinned it a little with my left over heavy whipping cream. I did not feel too good about making the filling recipe with the raw egg. I'm sure it would be safe but it just didn't sound tasty. And when you put everything together - it's a beautiful little cookie. They look pretty fancy! I took one reviewers suggestion and put a small dab of raspberry jam on one side of the cookie before I added the buttercream filling. Actually, I didn't think they were very time consuming like some reveiwers said and I made a double recipe. I bake all the time and do some pretty complicated recipes so the time spent on these seemed very reasonable. These would make a beautiful gift.  -  15 Jan 2008  (Review from Allrecipes US | Canada)