How to brighten up your day. Make sandwich cookies and fill them with girly pink ganache. (Actually you'd better fill at least half of them with boyish brown ganache if, like me, you are out-numbered by boys and don't want to hear about how awful it is to eat pink cookies for the next few hours.) Pour yourself a big glass of cold milk, stick your feet in your foot spa, open up your book and forget about the rain outside.
Sandwich Cookies - Two Ways
For the Cookies:
115g unsalted butter, softened
1 cup vanilla sugar
1/4 cup light brown sugar
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
For the White Chocolate and Raspberry Ganache: from Gourmet Traveller
100g white chocolate
45g raspberries (fresh or frozen), chopped
For the Dark Chocolate Ganache:
100g dark chocolate
Make the Cookies:
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy. Add the egg and beat until incorporated.
Sift the flour, baking powder and salt together and, with the mixer on low, gradually add them to the butter mixture. The mixture will come together into a dough. Gather the dough up into a balls and wrap in cling film and chill in the refrigerator for 30 minutes.
Preheat the oven to 180 degrees C. Line a couple of baking sheets with baking paper.
Pinch walnut-size pieces of dough off and roll into balls. Try to make them all about the same size. Place the balls of dough onto the prepared baking trays leaving enough room between them to spread. Bake for 15 - 18 minutes. Allow them to cool completely on a wire rack before filling. Once cool, pipe or spoon your chosen filling onto one cookie and place another on top. Repeat until you have 12 glorious sandwiches.
Make the White Chocolate and Raspberry Ganache:
Bring the cream just to the boil in a small saucepan. Remove from the heat and add the chocolate. Set aside for 5 minutes while the chocolate melts. Stir until smooth and glossy. Refrigerate until you have a spreadable consistency. Add raspberries and stir to form a ripple effect.
Make the Dark Chocolate Ganache:
Bring the cream just to the boil in a small saucepan. Remove from the heat and add the chocolate. Set aside for 5 minutes while the chocolate melts. Stir until smooth and glossy. Refrigerate until you have a spreadable consistency.