Strawberry Cream Sandwich Biscuits

Strawberry Cream Sandwich Biscuits

1. 100g butter cut into small pieces to soften, add sugar, beat with a whisk until fluffy

2. Add the beaten eggs and beat with a whisk at low speed until the eggs and butter are completely fused, showing a fluffy feather shape

3. Sift the low-gluten flour into the butter and stir evenly with a spatula to mix the flour and butter

4. Mixed dough

5. Use a rolling pin to roll out the dough, and use a circular cutter with a diameter of 4 cm to cut out round biscuit blanks on the dough

6. Place the cut round biscuits carefully on the baking tray, put them in the pre-heated oven, lower the fire, and bake at 170° for about 15 minutes

7. To make strawberry cream filling: 60 grams of butter is heated and melted into liquid

8. Pour powdered sugar and freeze-dried strawberry powder into the butter

9. Mix and press repeatedly with a rubber spatula to make the powdered sugar and butter completely blend together to form a suitable soft and hard sandwich

10. Take an appropriate amount of the sandwich and knead it into a small ball, place the sandwich on a biscuit, press the other biscuit, and flatten the sandwich so that the sandwich is evenly spread between the two biscuits, and the finished sandwich biscuit is sealed and placed overnight before serving.

Tips:

In cold weather, butter is not easy to soften. It can be cut into small pieces and heated with a hair dryer to soften it. During the process of whisking, it is hard to whisk because of adding eggs. You can also use a hair dryer to properly heat and soften it.