6



100g
30g
50g
30g
1



80g
50g
45g
30g


1.2

2.

3.3mm30

4.180

5.125cm

6.18012-15

7.

8.600W1(7)

9.1015cm30
10.(9)6

11.21(10)

-------------------------------------------------------------------------------------------
Raisin Butter Cookie Sandwich
Servings: 6

INGREDIENTS
Dough
50 grams unsalted butter, room temperature
30 grams powdered sugar
1 egg yolk
100 grams flour
30 grams almond meal
1 teaspoon vanilla extract

Rasin Butter Cream
80 grams unsalted butter, room temperature
30 grams sugar
50 grams white chocolate, chopped
45 grams ram raisins

PREPARATION
Preheat the oven to 350F (180C).
In a bowl, add butter and mix it until creamy. Add powdered sugar and mix to incorporate.
Add egg yolk and mix, then sift in the flour and almond meal. Mix it roughly with a spatula and add vanilla extract, then mix.
Once the mixture gets sticky enough, put it in a storage bag then spread it to 3mm width with a rolling pin. Let it rest in a fridge for 30 minutes.
Remove the dough from the bag by using scissors. Slice into 12 pieces (5cm width).
Place on a baking sheet and bake for 12-15 minutes.
Make the raisin butter cream: In a bowl, add butter and sugar and mix with a whisk.
Melt white chocolate in a microwave at 600W for 1 minute. Once it cools down, add it to the butter and mix until creamy.
Add ram raisins and mix with a spatula. Pour in a storage container with plastic wrap and flatten. Chill in the fridge for 30 minutes.
Once it hardens, cut it into 6 pieces. Sandwich it with 2 cookies.
Enjoy!