Easter Egg Cookie Sandwiches

Soft, cakey Easter egg cookie sandwiches filled with silky smooth white chocolate ganache and strawberry jam. These cookie sandwiches melt right into your mouth with a surprise crunch from the Easter egg. The white chocolate ganache and strawberry jam elevate the flavours and make these cookies wholesome. They look adorable and are the best eye candy for your Easter dinner table.

Serves: 12

Ingredients

Cookies

2 cups Flour

225g unsalted Butter*

1 cup Brown sugar

½ cup Granulated sugar

½ tsp Baking powder

2 Eggs*

2 tsp Vanilla powder

1 cup Easter eggs

White Chocolate Ganache

200g White Chocolate

⅓ cup Heavy Cream

2 drops Red food colouring (optional)

Strawberry Jam*

*Room Temperature

Method

Step 1- Cookies

In a bowl, add butter with a hand beater cream on medium for 2-3 minutes. Then add brown sugar and blend till the mixture is pale and doubles in size. Now add granulated sugar and mix well until just combined.

Step 2

Then add one egg at a time and blend until just combined. Then add vanilla extract and mix well. In another bowl, sift flour and baking powder and whisk well. Scrape the bowl down from time to time.

Step 3

Then add the dry ingredients to the wet ingredients, ⅓ at a time, and mix with a hand blender until combined. Don’t over-beat the batter.

Step 4

Now place the Easter egg in a zip lock bag and beat them with a rolling pin. Then add to the cookie batter, and with a rubber spatula, mix them in. Then cover the bowl and place it in the refrigerator for a minimum of 2 hours or overnight.

Step 5

Preheat the oven to 180℃. Line a baking tray with parchment paper. Then make 1-inch balls of the dough and place 3 inches apart on the baking tray. Place in the oven and bake for 10-12 minutes or until the edges turn golden brown.

Step 6

Take the cookies out of the oven. Let them rest for 5-10 minutes, then transfer them to a cooling rack.

Step 7- White Chocolate Ganache

Place chopped white chocolate in a heatproof bowl. In a saucepan, add heavy cream and place on medium heat. Bring the cream to a simmer. Then pour over the chocolate and let it sit for 5 minutes.

Step 8

Then whisk till smooth and cover the chocolate with cling wrap. Keep aside for 1 hour or till the ganache sets. Add the ganache to a piping bag. Also, add strawberry jam to a piping bag.

Step 9 - Assembly

Place half the cookies upside down—Pipe the ganache along the edges. Then pipe the jam in the middle. Place the left cookies on top. Repeat till all cookie sandwiches are made. Then place in the refrigerator for an hour and then serve.

Tips

1. Creaming your butter and sugar until fluffy and pale ensures a moist and airy texture.

2. You can add whole Easter eggs to the cookies as well.

3. While making the ganache, don't bring the heavy cream to a boil.

4. White chocolate ganache takes time to set, depending on the temperature of your surroundings. You can place your ganache in the fridge if it's too hot for 1-2 hours.

5. If the ganache still doesn't set, place it back on heat using the double boiler method and add more chocolate.