These chocolate strawberry sandwich cookies are the perfect summer time treat. Crisp chocolate cookies are sandwiched together with fresh strawberry buttercream and topped with rich and shiny chocolate and freeze dried strawberries.
*Sponsored post by Tala
I’m back with another recipe for the wonderful Tala. I’ve waxed lyrical about my love for the Tala brand many times before, and I’m here to do it again! I am constantly blown away by the value, quality and range of accessories you can get from the Tala range. Anything you need, Tala have it in a cute vintage style.
Today we’re going to make some insanely delicious and super duper easy chocolate strawberry sandwich cookies, perfect for large and small hands. Let’s get baking.
First of all we’re going to cream together some softened butter and two different kinds of sugar, brown and caster. Now, I use a stand mixer which can often be messy, especially when you’re beating at a high speed but if you’re a hand whisk user, Tala have got you covered. Their Baking Bowl Cover is a thing of genius, simply pop it over your baking bowl and the whisks fit in the wee hole. Hey presto, no more splatter!
Once your butter and sugar is light and creamy, add an egg and get mixing! Follow your egg by flour and cocoa powder and your dough is done. Simply wrap in cling film, place in the fridge and have a cuppa while that bad boy chills.
Once your dough is chillled, roll it out and using a Tala 2 3/4″ cutter cut out 20 circles, re-rolling the scraps when you run out of space. Place the cookie circles on a Tala Performance Baking Sheet (no need for baking paper, how cool is that?!) and bake for 14 minutes. Pop the cookies on a cooling rack while you get on with making the fresh strawberry buttercream
Using the splatter guard from before simply mix softened butter with icing sugar and strawberry puree until light and creamy. Fill a Tala Icing Bag fitted with the star nozzle with the strawberry buttercream and pipe a swirl of frosting on half of the cookie circles. Top with another cookie circle and drizzle with melted chocolate and a sprinkle of freeze dried strawberries.
These cookies last up to 3 days in an airtight tin or the un-iced cookies can be frozen for up to 3 months. I’ve kept mine in these Tala Hexagon Storage Jars and I think they’re so pretty. I’m planning on getting a whole bunch of them sent over for my dried goods, I can’t wait to see them all lined up in my cupboard. So neat, so tidy. Not only that but they’re great for my homemade granola.
A massive thank you goes out to the ever wonderful Tala for sponsoring this post. I cannot sing their praises highly enough, I use their products every single day either at home or at work in the Bakery and they’ve never let me down. Their quality is second to none and they won’t come close to breaking the bank. I really do love them!
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Chocolate Strawberry Sandwich Cookies
- Total Time: 24 minutes
- Yield: 20 cookies 1x
Description
These chocolate strawberry sandwich cookies are the perfect summer time treat. Crisp chocolate cookies are sandwiched together with fresh strawberry buttercream and topped with rich and shiny chocolate and freeze dried strawberries.
Ingredients
For the chocolate cookies:
125g butter, softened
80g soft light brown sugar
80g caster sugar
1 tsp vanilla extract
1 large, free range egg
180g plain flour
75g cocoa powder
For the strawberry buttercream:
- 4 strawberries pureed in a food processor
- 100g butter
- 200g icing sugar
To decorate:
- 100g dark chocolate, melted
- freeze dried strawberries
Instructions
- Preheat the oven to 180°C and prepare 2 Tala precision baking trays.
- In in large mixing bowl cream the butter and sugars together with a hand mixer until light and fluffy. Add the vanilla and the egg and mix until combined. Add the flour and cocoa powder and mix until just combined. Press the dough together with your hands and pat it into a disk. Wrap in cling film and chill in the fridge for 30minutes to an hour.
- Remove the dough from the fridge, sprinkle your worktop with a little cocoa powder then roll out to around 5mm thick. Using a 2 3/4″ Tala fluted cutter cut out 40 circles, re-rolling the scraps as you go.
- Place the circles on the trays and bake for 12-14 minutes. Once baked leave the cookies to cool on the trays for a few minutes, before moving to a wire rack to cool completely.
- To make the buttercream, beat together the softened butter and icing sugar until just combined. Add in the half of the strawberry purée and beat. If it’s still stiff add the remaining puree and beat until smooth and pipeable. Spoon the buttercream into a piping bag and pipe a swirl of icing onto half the cookies then sandwich with the other cookies.
- Drizzle each cookie with melted chocolate and sprinkle with freeze dried strawberries. Leave to set then store in an airtight container for up to 3 days.
Notes
Un-iced cookies can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Baking
- Cuisine: British
Keywords: Chocolate, Strawberry, Cookies
Oh now these look and sound amazing, I definitely need to try these. We love baking cookies and trying new recipes
Yum, these chocolate strawberry sandwich cookies look so delicious! Chocolate and strawberry is always a winning combination! The recipes looks quite easy to make.
★★★★★