Autumn Sandwich Biscuits with Filling
ready in 2 h.
- For the cookie dough
- 4 cups plain flour
- 1 cup unsalted butter (softened)
- ½ cup caster sugar
- ½ cup light brown sugar
- 2 small eggs
- 4 tablespoons Golden raisins
- ½ cup blanched Hazelnuts (finely chopped)
- 1 teaspoon ground cloves
Cream the butter, ground cloves and sugars together in a large mixing bowl until smooth for about 2 minutes. Beat in one egg at a time, mixing well between additions.
Beat in the flour in thirds with a pinch of salt, stirring at first to incorporate well, but taking care not to overwork the dough.
Roll into a Swiss roll shape (about 5-6cm in diameter) and wrap in parchment paper. Chill until firm; roughly 1 hour.
When ready to bake the cookies, use a sharp knife to cut discs of dough roughly 1cm thick.
Arrange on a greased and lined baking tray, spaced apart, then sprinkle the chopped hazelnuts and sultanas on top, studding them lightly into the dough.
Bake for 15-20 minutes until golden brown.
Remove and allow to cool on the trays before removing to a wire rack to cool completely.
Prepare the chestnut cream filling as the cookies are cooling by whipping the double cream until it form soft peaks. Fold into the sweetened chestnut puree until fully incorporated.
Spoon into a piping bag fitted with a 2-3cm star-shaped nozzle.
Once the cookies are cool, pipe the chestnut cream onto the bottom of half of the cookies.
Place the bottom half of the other cookies on top of the filling and press lightly to secure them before serving.