Easiest Way to Make Tasty Rum Raisin Buttercream Sandwich

Rum Raisin Buttercream Sandwich. These crispy sandwich cookies are filled with a flavor rum raisins and a fluffy buttercream frosting. In this recipe, we use italian meringue to make the buttercream, and french pastry to make the cookies. Can you imagine how wonderful the taste when combined with rum raisins?

Spread the cream, sandwich together and then press cookie slightly. For the buttercream: Bring the rum and cane sugar to a boil in a medium saucepan. In a small saucepan, warm the raisins in the rum for a few mins. Sie können haben Rum Raisin Buttercream Sandwich using 12 ingredients and 18 steps. So geht's dir erreichen dass.

Zutaten von Rum Raisin Buttercream Sandwich

1. Bereiten of Rum Raisin.
2. es ist of Raisin.
3. Du brauchst of Rum.
4. Du brauchst of Cookies.
5. es ist 50 g of Butter(Salted).
6. Bereiten 30 g of Icing Sugar.
7. es ist 25 g of Milk.
8. Bereiten 65 g of White Flour.
9. Du brauchst of Buttercream.
10. Bereiten 25 g of Butter.
11. Du brauchst 10 g of Honey.
12. Du brauchst 25 g of White Chocolate.

Freeze for a few hours, or until solid. Buttercream frosting may be a simple, basic frosting, but it's incredibly versatile and always delicious. Make Chocolate Sandwich Cookies Yourself from This Week for Dinner. You've got oatmeal cream pie competition and the rum-raisin brown sugar buttercream is totally going to win.

Rum Raisin Buttercream Sandwich Anweisung

1. Operation Time / 25 min Oven Temperature / 350F Baking Time / 15 min.
2. Rum Raisin.
3. Add the raisins and rum to a small bowl and keep in the fridge overnight or longer..
4. Cookies.
5. Preheat oven to 350F and line a cookie sheet with parchment paper..
6. Sift the flour into a medium mixing bowl and set aside until use..
7. Cream the butter and icing sugar..
8. Add the milk to the butter mixture and whisk well..
9. Add the flour to the butter mixture and use a rubber spatula to mix well. Keep in the fridge for 3 hours or until solid..
10. Place the mixture on a lightly floured surface. Roll out the dough to about 3mm thickness. Cut out the cookie shapes with a cookie cutter and place on a clean table..
11. Place on prepared baking sheet. Bake for 15 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack..
12. Buttercream & Assembly.
13. Use a strainer to drain the rum from the raisins. Set aside the raisins until use..
14. Cream the butter and honey..
15. Melt the white chocolate. Add to the butter mixture and whisk well..
16. Using a piping bag or spoon, place a dollop of the cream on the cookie halves..
17. Place a few rum raisins on the butter cream and place a dollop of the buttercream on top..
18. Add another cookie to make a sandwich..

A revved-up ice-cream treat sandwiched between moreish almond and cherry cookies. Recipe for boozy rum and raisin cupcakes reminiscent of Old Jamaica, a chocolate rum and raisin bar which seemed highly sophisticated at the time. In true cupcake style, the cakes are topped with buttercream, but a buttercream doused in rum. For this reason, it's probably best to keep these. A peanut butter sandwich is the perfect food.