Crunch Cream Cookies

Crunch Cream Cookies
Crunch Cream Cookies
Yields 12
These lovely cookies are a homemade version of the classic Fox's biscuit. They're really fun and easy to make, and because of the golden syrup and sweet filling you don't need to use so much sugar in the biscuit. The light and creamy frosting in the middle is the perfect partner to the crunchy biscuit sandwich.
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
For the cookies
  1. 60g unsalted butter
  2. 30g dark brown sugar
  3. 1 free range egg yolk
  4. 2 tablespoons golden syrup
  5. 80g plain flour
  6. 1/4 teaspoons bicarbonate of soda
For the filling
  1. 30g unsalted butter (softened)
  2. 30g cream cheese
  3. 100g icing sugar
Instructions
  1. Preheat the oven to 180°C (160°C fan) and line a large baking tray with greaseproof paper
  2. In a mixing bowl cream the butter and sugar together, then whisk in the egg yolk and golden syrup
  3. Stir in the flour and bicarbonate of soda until you have a firm dough, then chill for at least 15 minutes
  4. Roll the dough into 24 small balls and place them at least an inch apart on the baking tray (bake in two batches if you need to)
  5. Press them down slightly with a fork, then bake for 8 - 10 minutes (be careful to whip them out before they catch around edges)
  6. Allow them to firm up on the tray, then transfer to a wire rack and allow to cool completely
  7. To make the filling, place all the ingredients together in a bowl and beat vigorously until smooth
  8. When the cookies are completely cool sandwich them together in pairs with a generous dollop of filling in the middle
Cook It With Kids https://cookitwithkids.co.uk/


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