Cookie sandwich are flavourful coconut cookies with saffron cream filling. A crispy cardamom flavoured cookies are filled with saffron cream and sprinkled with nuts. These cookies are so tasty and awesome .
Trust me ,this can be your kids nexr favourite recipe.
I must admit that these eggless cookie sandwiches have true Indian flavours in it.
Crispy coconut cookies are loaded with cardamom flavoured and it has got a saffron , cardamom cream filling . This saffron cream filling used her is nothing but Shrikhand.
If you love trying similar recipes then I insist you to try my Low fat Spiced Orange Cake and Pumpkin Walnut Cake .
About this recipe
Cookie sandwich is a flavour crispy cookies with saffrom cream filling. The 2 elements used in this recipe - coconut cookies and shrikhand are my absolute favourites. And as the flavours goes so well together with each other , I thought to make a cookie sandwich out of my two favourite combinations.
These flavours are truly desi , Indian flavours . Saffron , coconut , cardamom , nutmeg and nuts are something what we have grown up eating in our sweets and desserts. Hence I thought to combine these 2 elements together and trust me , this was worth giving a try.
And also this comes handy for me to pack into my kid's snack box on busy mornings. My little boy is so proud to share this cookie sandwich with his friends at school , mentioning his food blogger mom made it for him ! These are my small wins and joy associated with this recipe.
You must try this cookie sandwich because
- Flavourful
- Easy recipe
- Scalable
- No fancy ingredients
- Eggless Baking
- Kids favourite
Ingredients
For Coconut Cookies
Flour : I have used All purpose flour , if you wish you can replace with 1:1 Apf to wholewheat flour
Fresh Coconut : I highly recommend to use Fresh coconut as it adds fresh flavours. Mosture content in the fresh grated coconut is helps in baking and no extra liquid is required in the recipe . Also healthy fat from the fresh coconut helps to get a crisp toned cookies. Having said so , incase if it is not available then feel free to use dessicated coconut ( ½ cup dessicated coconut - 1 cup fresh coconut)
Unsalted Butter : I am habituated to use softened butter to make cookies . Vegans can substitute with coconut oil.
Sweetner : I use Brown sugar in all my baking goodies. Feel free to use coconut sugar ot white crystal sugar in this recipe. These cookies are lightly sweet, you can add 1-2 tablespoon extra sweetner if required
Flavours : Cardamom , dry ginger powder and nutmeg goes very well with this recipe.
Others : To make your cookies rise , you need baking powder , baking saoda and salt.
Optional : Dessicate coconut to sprinkle on top of cookies .
For Cream Filling
To make this smooth cream filling , rest other ingredients are add-on's . I have made hung yogurt using homemade curds . You can make hung curd yourself or use greek yogurt , in this recipe.
Homemade Curds / yogurt - Use homemade full fat yogurt to make hung yogurt and the use it to make shrikhand. As an alternative you can also directly use plain greek yogurt and follow the recipe without hanging the yogurt. For vegan's non-dairy Greek style yogurt can be used to make Shrikhand.
Cardamom powder - Green Cardamom pods are crushed in mortar and pestle. Freshly pound cardamom adds definite flavour to this simple dessert. If using store bought cardamom powder directly in the recipe , then incresse the amount of cardamom powder in the recipe.
Saffron Strands - Try to use premium quality saffron strands to make Shrikhand as it imparts a good flavour and colour to the final dish. If not available , just skip it but you'll be definetely missing out flavours from saffron but still shrikhand tastes good.
Chopped Nuts - I love to use almonds and pistachios on shrikhand for crunch taste in between. You can add any nuts of your choice.
Powdered Sugar - Use fine powdered sugar to make this dessert. As crystal sugar does not dissolves easily in chilled hung yogurt.
Please refer recipe card for actual measurements.
Substitues & Tips
If swapping APF to whole wheat flour ( 1:1) , then use ½ teaspoon of ACV in the recipe. Also you use substitute, 1 cup APF with ½ cup APF + ½ cup Whole wheat flour.
If cookie dough is too tight , then use 1-2 tablespoon of buttermilk or milk in the recipe to loosen it.
For every 1 cup of fresh coconut , substitute with ½ cup dessicated coconut,
When cookies are out from the oven , unlike coconut cookies , it should be firm at the centre. Give a sitting time of 5 minutes in the baking tray itself . Heat from the baking tray is enough to further harden the cookies . Then transfer it on a wired rack to cool further.
Watch Video
How to make Cookie Sandwich
To make coconut cookies
Preheat oven to 180 deg celsius
Into a blender add brown sugar, cardamom pods and blend to fine powder.
To the same blender add freshly grated coconut .
blend oncee or twice for 30 seconds until it is coarse.
Transfer coconut and sugar blend into a mixing bowl . Add softened unsalted butter.
Beat well either with a wired hand whisker or electric blender , until smooth and light.
Place a sieve over a mixing bowl , add flour, baking powder, cooking soda , salt , ginger powder and pinch of nutmeg.
Sift flour into the wet ingredients.
Mix well everything, cover with a cling wrap and refrigerate for 30 minutes.
After 30 minutes, check whether cookie dough is stiff enough . Incase if it is not stiff, place it back into refrigerator for some more time.
Scoop out 1 tablespoon of cookie dough mixture , shape into a cookie and place on a baking tray.
Sprinkle some dessicated coconut on top of the cookies .
Bake in a preheated oven for 20-22 minutes until its golden on top, firmer and gets crisp like biscuits . (For more regular coconut cookie texture you need to bake for about 17-20 minutes only and cool on wired rack)
Remove baking tray from oven , let cookies sit on tray for another 5 minutes.
Later transfer on to a wired rack to cool down completely.
Once cooled . you can proceed with sandwiching the saffron cream filling between cookies.
To make saffron cream filling
Take chilled hung curd or Greek yogurt in a mixing bowl.
Add saffron dissolved milk , cardamom powder , powdered sugar and chopped nuts.
Using an wired whisker or a spoon , whip the hung curd tillsmooth , creamy and light . Tip : If you beat in hands , you need to do morearm workout. Shortcut is to use a electric blender to make the things simple.
Whip till powdered sugar blends well , check the taste and adjust more sugar if required.
To assemble cookie sandwich
If you ever wonder on How cookie sandwiches are made? It's simple and easy , here is how you assemble cookie sandwich .
Fill saffron cream into a piping bag. Pipe cream at centre of the inside surface of a cookie leaving some space around.
Cover the cream filled cookie with another cookie and gently press.
Sprinkle some chopped nuts on sides of cream and serve cookie sandwiches.
Recipe
Cookie Sandwich Recipe
Ingredients
For Cookies
- 1 Cup All purpose flour
- 1 Cup Fresh Coconut , grated
- ½ Cup Butter - softened
- ⅔ Cup Brown sugar
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking soda
- ⅛ teaspoon Salt
- ½ teaspoon Cardamom Powder
- 1 pinch Nutmeg
- ¼ teaspoon Dry ginger powder
For Cream Filling
- 1.5 cups Greek yogurt or hung curds
- ½ cup powdered sugar
- 35-40 saffron strands soaked in 1 tablespoon Milk
- 2 tablespoon chopped nuts ( almonds and pistachios) , optional
- ½ teaspoon cardamom powder
Instructions
- Preheat oven to 180 deg celsius
- Into a blender add brown sugar, cardamom pods and blend to fine powder.
- To the same blender add freshly grated coconut and blend once for 30 seconds until it is coarse.
- Transfer coconut and sugar blend into a mixing bowl . Add softened unsalted butter.
- Beat well either with a wired hand whisker or electric blender , until smooth and light.
- Place a sievert over a mixing bowl , add flour, baking powder, cooking soda , salt , ginger powder and pinch of nutmeg.
- Sift flour into the wet ingredients.
- Mix well everything, cover with a cling wrap and refrigerate for 30 minutes.
- After 30 minutes, check whether cookie dough is stiff enough . Incase if it is not stiff, place it back into refrigerator for some more time.
- Scoop out 1 tablespoon of cookie dough mixture , shape into a cookie and place on a baking tray.
- Sprinkle some dessicated coconut on top of the cookies .
- Bake in a preheated oven for 20-23 minutes until its golden on top.
- Remove baking tray from oven , let cookies sit on tray for another 5 minutes.
- Later transfer on to a wired rack to cool down completely.
To make cream filling
- Take chilled hung curd or Greek yogurt in a mixing bowl.
- Add saffron dissolved milk , cardamom powder , powderedsugar and chopped nuts.
- Using an wired whisker or a spoon , whip the hung curd tillsmooth , creamy and light . Tip : If you beat in hands , you need to do morearm workout. Shortcut is to use a electric blender to make the things simple.
- Whip till powdered sugar blends well , check the taste andadjust more sugar if required.
To make cookie sandwich
- Fill saffron cream into a piping bag.
- Pipe cream at centre of the inside surface of a cookie leaving some space in between.
- Cover the cream filled cookie with another cookie and gently press.
- Sprinkle some chopped nuts on sides of cream and serve.
Video
Notes
- If swapping APF to whole wheat flour ( 1:1) , then use ½ teaspoon of ACV in the recipe.
- If cookie dough is too tight , then use 1-2 tablespoon of buttermilk or milk in the recipe to loosen it.
- When cookies are out from the oven , even if it is slightly soft at the centre , i'ts perfect . Give a siting time of 5 to 7 minutes in the baking tray itself . Heat from the baking tray is enough to harden the cookies and then transfer it on a wired rack to cool further.
- For more crisper and firmer cookies just like biscuits , you may need to bake for extra 2 -3 minutes.
You may also like
Leave a Reply