Neapolitan sandwich cookies

Neapolitan sandwich cookies

By
From
Treats
Makes
30
Photographer
Danielle Wood

I love the sunny combination of flavours in these cookies, and when stacked one on top of the other they remind me of scoops of ice cream piled up in a cone. Package them up in pastel-coloured boxes, and experiment with different buttercream fillings that combine well with vanilla and chocolate, such as pistachio or chestnut.

Chocolate cookies

Ingredients

Quantity Ingredient
125g unsalted butter
125g caster sugar
1 large egg
1/2 teaspoon vanilla extract
200g plain flour, plus extra for dusting
50g cocoa powder
1/2 teaspoon baking powder
pinch salt

Vanilla cookies

Quantity Ingredient
125g unsalted butter
125g caster sugar
1 large egg
1 teaspoon vanilla extract
250g plain flour
1/2 teaspoon baking powder
pinch salt

Strawberry butter cream

Quantity Ingredient
125g unsalted butter
125g icing sugar
1-2 teaspoon milk
2 tablespoons strawberry jam

Method

  1. Preheat the oven to 170°C, and line 2 baking trays with baking paper.
  2. To make the chocolate cookies, use a food processor with the beater attachment to mix the butter and sugar until the mixture is pale and fluffy. Add the egg and mix well to combine, then add the vanilla.
  3. Into a clean bowl sift the flour, cocoa, baking powder and salt, and stir to combine. Add this flour mixture to the butter mixture in the food processor, mixing until it is all just combined. Turn the dough out onto a floured surface and knead briefly until smooth.
  4. To make the vanilla cookies, use a food processor with the beater attachment to mix the butter and sugar until the mixture is pale and fluffy. Add the egg and mix well to combine, then add the vanilla.
  5. Into a clean bowl sift the flour, baking powder and salt, and stir to combine. Add this flour mixture to the butter mixture in the food processor, mixing until just combined. Turn the dough out onto a floured surface and knead briefly until smooth.
  6. Roll out half of the chocolate dough and half of the vanilla dough side by side (so that they are an identical thickness) until they are 5 mm thick. Cut out circles using a 3.5 cm cutter. Transfer the different flavoured shapes to one of the baking trays, repeat with the remaining dough and then chill both trays with the circles in the freezer for 10 minutes (this helps the cookies to keep their shape). Bake in the oven for 8 minutes, until firm.
  7. Cool on a wire rack.
  8. To make the strawberry buttercream, use a food processor with the beater attachment to beat the butter, icing sugar and milk for 4–5 minutes, or until the mixture is pale and creamy. Add the strawberry jam and mix well to combine. Transfer the buttercream to a piping bag, snip the end and pipe a small amount onto each cooled vanilla cookie. Top with the chocolate cookies and press together. Store in the fridge in an airtight container for up to a week.
Tags:
Treats
April
Carter
gift
handmade
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