Decadent Aussie Shortbread Sandies
Indulge in a delightful twist on the classic Australian Melting Moments with these Decadent Aussie Shortbread Sandies. These cookies boast a melt-in-your-mouth texture thanks to a rich, buttery shortbread base, perfectly complemented by a fluffy butter icing filling. Ideal for afternoon tea, special occasions, or just as a sweet treat to brighten your day, these cookies are sure to impress family and friends alike. Effortlessly customizable, you can experiment with various flavor infusions in the filling, making each batch unique and irresistibly delicious.
20
Servings
N/A
Calories
9
Ingredients
Ingredients
Butter
250 g (at room temperature)
Powdered sugar icing
80 g ((substitute icing sugar if unavailable))
Vanilla essence
1 teaspoon
Plain flour
265 g ((1 3/4 cup))
Cornflour
50 g ((cornstarch, 1/3 cup))
Icing sugar
for dusting
Filling Butter
60 g (at room temperature)
Icing sugar
80 g ((1/2 cup))
Cocoa powder
1 tablespoon
Instructions
1
Preheat the oven to 160°C (320°F) and line two baking trays with parchment paper.
2
In a large mixing bowl, beat the room-temperature butter, powdered sugar, and vanilla essence using an electric mixer until the mixture becomes pale and creamy.
3
Sift together the plain flour and cornflour, then gradually add it to the butter mixture. Mix until combined, first with a wooden spoon and then using your hands until a soft dough forms.
4
Lightly flour your hands and roll portions of the dough into walnut-sized balls. Place them on the prepared trays, ensuring they are about 5 cm apart.
5
Using a lightly floured fork, flatten each ball gently to about 1 cm thick.
6
Bake in the preheated oven for approximately 15 minutes, swapping the trays halfway through the baking time at around 7 minutes, or until the cookies are lightly golden and cooked through.
7
Allow the biscuits to cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
8
For the filling, beat together the room-temperature filling butter, icing sugar, and cocoa powder until the mixture is smooth and well-combined.
9
Once the biscuits are completely cool, sandwich them together with the butter filling.
10
Lightly dust the completed cookies with icing sugar for a finishing touch.
11
For a twist, you can substitute the cocoa with: grated rind of 1 orange, grated rind of 1 lemon, or 1 tablespoon of passionfruit pulp for varied flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Aussie Shortbread Sandies?
They are a buttery, melt-in-your-mouth variation of the classic Australian Melting Moments, consisting of shortbread cookies with a fluffy butter icing filling.
How many servings does this recipe yield?
This recipe makes approximately 20 cookie sandwiches.
What oven temperature is required?
The oven should be preheated to 160°C (320°F).
What gives these sandies their signature texture?
The combination of a high butter content and cornflour (cornstarch) creates a delicate, shortbread texture that melts in the mouth.
How long do the cookies need to bake?
The cookies should be baked for approximately 15 minutes.
Should I rotate the trays during baking?
Yes, swap the trays halfway through the baking time, around the 7-minute mark, to ensure even cooking.
What size should the dough balls be?
Portions of the dough should be rolled into walnut-sized balls.
How far apart should I place the cookies on the tray?
Ensure the dough balls are placed about 5 cm apart to allow for slight spreading.
How thick should I flatten the cookies?
Using a lightly floured fork, flatten each ball gently until it is about 1 cm thick.
Can I substitute cornflour?
Cornflour is also known as cornstarch; it is essential for the texture of these cookies.
What are the ingredients for the cookie base?
The base requires butter, powdered sugar, vanilla essence, plain flour, and cornflour.
What ingredients are needed for the filling?
The filling uses room-temperature butter, icing sugar, and cocoa powder (or alternative flavorings).
How do I prepare the filling?
Beat together the filling butter, icing sugar, and cocoa powder until the mixture is smooth and well-combined.
Can I make the filling without cocoa?
Yes, you can substitute cocoa with grated orange rind, lemon rind, or passionfruit pulp for different flavors.
When should I fill the cookies?
Once the biscuits are completely cool, you can sandwich them together with the butter filling.
Should the butter be cold or at room temperature?
The butter for both the dough and the filling should be at room temperature for proper mixing.
What is the first step in making the dough?
Beat the room-temperature butter, powdered sugar, and vanilla essence with an electric mixer until pale and creamy.
Do I need to sift the flour?
Yes, sifting the plain flour and cornflour together helps ensure a smooth, lump-free dough.
How do I know when the cookies are finished baking?
They should be lightly golden and cooked through.
What is the best way to cool the cookies?
Allow them to rest on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
What is the finishing touch for these cookies?
Lightly dust the completed sandie sandwiches with icing sugar.
Can I use an electric mixer?
An electric mixer is recommended for beating the butter and sugar to achieve a creamy consistency.
How much vanilla essence is used?
The recipe calls for 1 teaspoon of vanilla essence.
Can I use orange rind instead of cocoa?
Yes, the grated rind of one orange is a recommended substitute for a citrus-flavored filling.
How much passionfruit pulp is needed for a variation?
You can use 1 tablespoon of passionfruit pulp in the filling as a flavor twist.
How much plain flour is required?
The recipe uses 265 grams, which is approximately 1 and 3/4 cups.
Is this recipe suitable for tea time?
Yes, these cookies are ideal for afternoon tea, special occasions, or as a sweet treat.
What should the dough consistency be like?
The dough should be soft and manageable enough to roll into balls using your hands.
Can I use lemon rind in the filling?
Yes, the grated rind of one lemon can be used as a substitute for the cocoa powder.
Are these cookies customizable?
Yes, you can experiment with various flavor infusions in the filling to make each batch unique.