Salad sandwich cookies

Salad sandwich cookies

By
From
Sticky Fingers Green Thumb
Makes
12
Photographer
Tara Pearce, Tim Hillier

A great, quick salad I like to make is chunks of avocado tossed through blanched kale, crispy kale crumbs and marigold petals. It’s colourful and full of texture. These cookie sandwiches take the best of the salad’s components and send them off on a sugary adventure.

Ingredients

Quantity Ingredient
350g unsalted butter
60g icing (confectioners’) sugar
6 marigolds, petals removed, plus extra to decorate
250g plain (all-purpose) flour
60g cornflour (cornstarch)

Kale crumbs

Quantity Ingredient
3 kale leaves, tough central stems removed
1 tablespoon extra-virgin olive oil

Avocado buttercream

Quantity Ingredient
1/2 avocado
75g unsalted butter
110g cream cheese
1/2 teaspoon vanilla extract
250g icing (confectioners’) sugar

Method

  1. Preheat the oven to 180°C and line two baking trays with baking paper.
  2. For the kale crumbs, wash and dry the kale leaves and tear them into small pieces, then transfer to a bowl, drizzle over the oil and mix to coat evenly. Pat the kale pieces with paper towel to remove any excess oil, then spread them out on one of the prepared trays and bake for 15 minutes, or until crispy and brown but not burnt. Remove from the oven and leave to cool, then break into fine, crispy crumbs.
  3. Cream the butter, icing sugar and marigold petals together in a bowl using a hand-held mixer, or a stand mixer fitted with the paddle attachment, until light and fluffy. Add the flour and cornflour and, using your hands, mix together to form a dough.
  4. Spoon teaspoonfuls of the dough onto the remaining baking tray, leaving a little space between each biscuit, and bake for 15 minutes, or until golden brown. Remove from the oven and, while still warm, use a round 5 cm cookie cutter to cut the biscuits out into neat circles. Transfer to a wire rack and leave to cool completely.
  5. While the biscuits are cooling, make the buttercream. Scoop the avocado flesh into a bowl and mash with a fork. Weigh out 80 g of the mashed avocado and beat it together with the butter, cream cheese, vanilla and icing sugar until smooth. Refrigerate until ready for use.
  6. To assemble the sandwiches, spoon half a teaspoon of the buttercream on the underside of a cooled biscuit, top with a sprinkling of crispy kale crumbs and sandwich together with another biscuit. Pop a small amount of buttercream on the top of the sandwich and decorate with a few more kale crumbs and a marigold petal to finish. Repeat with the rest of the biscuits.

Lifeless leaves

  • Harvest your greens by snipping the mature leaves at the stems using scissors. If your freshly picked salad leaves get a little limp once home, reawaken them in a sink of cold water with a few drops of white vinegar. They’ll perk up in no time.
Tags:
desserts
sweets
cakes
vegetables
herbs
gardening
nature
baking
edible flowers
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