Rhubarb and Custard Sandwich Cookies

These rhubarb and custard sandwich cookies are possibly the most delicious cookie you’ll ever eat. Crumbly, custard flavoured shortbread sandwiched by a tart, homemade rhubarb jam.

So, I think these rhubarb and custard sandwich cookies may well be my most successful bake to date. I dropped a box off on my parents doorstep only to receive a phone call from my stepdad twenty minutes later stating that he’d eaten them all. His exact word were ‘you should start a business selling only those biscuits!’. My husband echoed his sentiments, reffering to them as ‘unicorns’. He said they were so magical he could hardly believe they existed.

I promise, I’m not exaggerating. These are direct consumer comments. These cookies are winners with a capital W!

I’ve included a recipe for a super easy homemade rhubarb jam which I highly recommend trying out. Obviously if you’re strapped for time, or you’re making these when rhubarb is out of season you can just use a good quality jar of store bought jam instead but if you have the time, and the rhubarb, I’d give it a go. It’s a case of chopping and boiling, it’s that simple. Another plus point is it makes loads, I got two 500ml jars out of my batch. Spread the leftovers on toast, stir it through porridge or enjoy a spoonful with some Greek yogurt.

More Sandwich Cookie Inspiration:

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Rhubarb and Custard Sandwich Cookies


  • Author: iheartkatiecakes

Ingredients

Scale

For the Rhubarb Jam:

  • 1kg rhubarb
  • 400g caster sugar
  • 2tsp orange zest
  • 80ml orange juice
  • 120ml water

For the Shortbread:

  • 380g plain flour
  • 50g custard powder
  • 3/4 tsp fine salt
  • 350g unsalted butter
  • 125g icing sugar
  • 2 tsp vanilla extract

Instructions

For the rhubarb jam:

  1. In a large, heavy bottomed saucepan combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil then cook over medium-low heat for 45 minutes, stirring occasionally. 
  2. Pour the jam into sterilised jars and allow to cool before transferring to the fridge. The jam will keep for up to 4 weeks stored in the fridge.

For the Shortbread:

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, vanilla extract and icing sugar until the mixture is pale and fluffy. In a large mixing bowl stir the flour, custard powder and salt together. Add the flour mixture in 3 stages, mixing between each addition, until you have a crumbly dough that comes together when pressed between your fingers.
  2. Turn the dough onto a worktop and press together until you have a smooth ball of dough. Cut the dough into two, and flatten each portion into a 1/2” disc. Wrap with clingfilm and place in the freezer for 15 minutes. You can also refrigerate the dough for a few hours or overnight if not using straight away, just remove from the fridge 30 minutes before rolling.
  3. Preheat the oven to 175°C and line two baking sheets with parchment paper. 
  4. On a lightly floured worktop, roll each disc of dough until it’s around 1/4” thick. Using a 3″ fluted cookie cutter, cut out 64 circles, re-rolling the scraps if you run out of room. Using a smaller cookie cutter (in any shape you like, I used a round cutter but stars and hearts are very cute) cut the middle out of half of your circles. These will be your cookie lids.
  5. Place the cookies on your prepared trays allowing around 1″ between each cookie. You may need to do this is two batches depending on the size of your trays. Bake for 10-12 minutes until the cookies are just starting to colour around the edges. Allow to cool on the tray for 5 minutes before transferring to a wire rack.
  6. Once the cookies are cooled, spread about 1 teaspoon of rhubarb jam onto each whole cookie and then sandwich the cut-out cookies. Dust with icing sugar before serving.

Notes

Cookies will keep in an airtight container for up to 1 week.

The cookie dough can be frozen for up to 3 months.

The leftover rhubarb jam is delicious stirred through porridge for breakfast.

14 Comments

  1. Linda
    March 11, 2021 / 6:04 am

    Oh wow! These cookies look so beautiful and I love how you incorporate rhubarb and custard together. It’s like heaven in one bite!

  2. March 11, 2021 / 3:27 pm

    Never thought of adding custard powder to cookies, but it works like a dream. These cookies are the perfect combination of tart and sweet.

  3. March 11, 2021 / 4:32 pm

    I love rhubarb but it’s not so easy to find here in Italy. So, when I do find it, I buy a lot and make jam!! I’ve still got some from 2020. Definitely going to give these beautiful sandwich cookies a go! Pinning for later!

  4. Lesli Schwartz
    March 11, 2021 / 7:13 pm

    These cookies look like they came from a 4-star bakery! Wow! I hope I can make them look this good.

  5. March 11, 2021 / 8:22 pm

    This is the post perfectly prepared sandwich cookie! Love the flavor of that rhubarb jam!

  6. March 12, 2021 / 10:11 pm

    I usually struggle to make cookies but this recipe was so easy to follow. Plus they tasted amazing. Thanks for sharing

  7. Wanda
    March 13, 2021 / 1:00 am

    I adore rhubarb season, my mom used to make so many things with rhubarb! These cookies look gorgeous, can’t wait to try them!

  8. March 13, 2021 / 2:34 pm

    Such pretty cookies, my friends will definitely love them. Yummy!

  9. March 14, 2021 / 6:22 am

    What gorgeous cookies! I have never tasted rhubarb but your description of the flavor as tart sounds like it is divine.

  10. March 14, 2021 / 5:54 pm

    These cookies are fabulous! So tender and full of flavor. Perfect use of rhubarb! So delish

  11. Alexis
    March 16, 2021 / 2:39 am

    I absolutely love these cookies. I sure wish mine were as beautiful as yours.

  12. Kushigalu
    March 16, 2021 / 7:16 am

    Love the combination of flavors in this sandwich cookies. Looks gorgeous too. Pinned to try this soon.

  13. March 16, 2021 / 7:43 pm

    Those were some of the best cookies I ever made! Your recipes worked out wonderfully!

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