Rum Raisin Buttercream Sandwich. Using a piping bag or spoon, place a dollop of the cream on the cookie halves. Place a few rum raisins on the butter cream and place a dollop of the buttercream on top. Add another cookie to make a sandwich.
Sandwich the dough between sheets of plastic wrap. Soak the raisins in enough rum (not listed in the ingredients) to cover them. Today we'll show you how to make a delicious & famous Japanese /Hokkaido biscuit snack: Rum Raisin Butter Sandwich Cookies. You can cook Rum Raisin Buttercream Sandwich using 12 ingredients and 18 steps. Here is how you cook it.
Ingredients of Rum Raisin Buttercream Sandwich
- Prepare of Rum Raisin.
- Prepare of Raisin.
- Prepare of Rum.
- It’s of Cookies.
- Prepare 50 g of Butter(Salted).
- You need 30 g of Icing Sugar.
- Prepare 25 g of Milk.
- You need 65 g of White Flour.
- You need of Buttercream.
- Prepare 25 g of Butter.
- It’s 10 g of Honey.
- You need 25 g of White Chocolate.
These crispy sandwich cookies are filled with flavor rum raisins and a fluffy buttercream frosting. They are my favorite cookies of all time. Rokkatei's "Marusei Butter Sand (Sandwich Cookies)" filled with rum raisin butter cream is the famous souvenir from Hokkaido that everyone loves! Directions For the buttercream: Bring the rum and cane sugar to a boil in a medium saucepan.
Rum Raisin Buttercream Sandwich instructions
- Operation Time / 25 min Oven Temperature / 350F Baking Time / 15 min.
- Rum Raisin.
- Add the raisins and rum to a small bowl and keep in the fridge overnight or longer..
- Preheat oven to 350F and line a cookie sheet with parchment paper..
- Sift the flour into a medium mixing bowl and set aside until use..
- Cream the butter and icing sugar..
- Add the milk to the butter mixture and whisk well..
- Add the flour to the butter mixture and use a rubber spatula to mix well. Keep in the fridge for 3 hours or until solid..
- Place the mixture on a lightly floured surface. Roll out the dough to about 3mm thickness. Cut out the cookie shapes with a cookie cutter and place on a clean table..
- Place on prepared baking sheet. Bake for 15 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack..
- Buttercream & Assembly.
- Use a strainer to drain the rum from the raisins. Set aside the raisins until use..
- Cream the butter and honey..
- Melt the white chocolate. Add to the butter mixture and whisk well..
- Using a piping bag or spoon, place a dollop of the cream on the cookie halves..
- Place a few rum raisins on the butter cream and place a dollop of the buttercream on top..
- Add another cookie to make a sandwich..
To pipe the buttercream as shown you'll need a little more than the recipe calls for. You can also increase the cinnamon by adding another ½ teaspoon. It's cookie sandwich filling with Rum Raisin Butter cream!!! Unfortunately, HOKKAIDO is way to far from my hometown. So, I do click them with ROKKATEI online store once in a while.
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