-
Main Ingredient: Butter
-
Prep Time: 30-40 mins
-
Cook Time: 13 mins
-
Serves: Approx. 17 sandwich cookies
-
Recipe by: Rauawaawa Kaumātua Charitable Trust
The kaumātua of Rauawaawa Kaumātua Charitable Trust have generously shared this recipe, created to be enjoyed with Kuki Reka Kani, beautifully crafted Māori-inspired cookie cutters. Discover how they’re bringing culture and community into the kitchen, one bake (or no-bake) at a time.
Method:
(For the Cookies)
- Beat the butter, margarine and sugars until light and fluffy.
- Add the vanilla essence.
- Sift together the flour, cornflour, milk powder and salt.
- Mix until a crumbly dough forms.
- Shape into a disc, wrap and chill for 20 minutes.
- Roll to approximately 5mm thick on a lightly floured surface.
- Dust the cookie cutter with flour and cut out the cookies.
- Bake for approximately 13 minutes.
- Rotate the tray once during baking.
- Cool on the tray for 10 minutes before transferring to a wire rack.
(For the vanilla filling)
- Warm the vanilla essence.
- Beat together the butter, vanilla, icing sugar and milk powder until smooth.
- Spread generously onto one cookie and sandwich together with another.
- Leave to set before storing.
Storage:
Store in an airtight container with baking paper between layers.
- Refrigerate for up to 5 weeks
- Freeze for longer storage
- Alternatively, store in a cool, dark place for up to 1 week
Bring to room temperature before serving.
