Recipe of Ultimate Rum Raisin Buttercream Sandwich
Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, rum raisin buttercream sandwich. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Rum Raisin Buttercream Sandwich is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Rum Raisin Buttercream Sandwich is something which I have loved my entire life.
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. Rum Raisin Buttercream Sandwich step by step.
To begin with this particular recipe, we must prepare a few ingredients. You can have rum raisin buttercream sandwich using 12 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Rum Raisin Buttercream Sandwich:
- Make ready Rum Raisin
- Get Raisin
- Get Rum
- Get Cookies
- Make ready 50 g Butter(Salted)
- Prepare 30 g Icing Sugar
- Make ready 25 g Milk
- Make ready 65 g White Flour
- Make ready Buttercream
- Make ready 25 g Butter
- Prepare 10 g Honey
- Make ready 25 g 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.
Steps to make Rum Raisin Buttercream Sandwich:
- 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.
- Cookies
- 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.
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. 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!!!
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