Description
This Rum Raisin Butter Sandwich Cookies recipe is a homemade take on the classic Japanese treat. Buttery cookies filled with rum-soaked raisins and a rich, creamy filling make them perfect for tea time or special occasions. If you love Japanese desserts or are a fan of rum raisin treats, this recipe will quickly become a favorite!
Ingredients
Units
Cookies
- 1 stick (114 g) unsalted butter
- 1/2 cup (60 g) powdered sugar
- 2 tsp (10 g) fine white sugar
- 1/4 cup (52 g) fine almond flour
- 2 egg yolks (36 g)
- 2 tsp (10 ml) heavy cream or milk
- 1 tsp (5 ml) vanilla extract
- 1 1/2 cup (188 g) cake flour
- 1 tsp (4 g) baking powder
Rum Raisins
- 1 cup (115 g) raisins (unsweetened, no oil coating)
- 1/2 cup (100 ml) water
- 3-4 tbsp (37-50 g) granulated white sugar
- 2 tbsp (30 ml) rum
White Chocolate Cream
- 1 cup (115 g) rum raisins
- 1 tsp (5 ml) rum, optional
- 1/2 stick (57 g) unsalted butter
- 1/2 stick (57 g) salted butter
- 1 4 oz (114 g) bar of white chocolate
Instructions
- Make the Rum Raisins: In a microwave-safe bowl, combine the raisins, water, and sugar. Microwave on high for about 30 seconds to 1 minute until the water is warm and the sugar is dissolved. Stir in the rum and mix well. Add the raisins to the bowl and stir to coat them with the rum-sugar mixture. Cover the bowl and let the raisins soak overnight at room temperature, allowing them to absorb the flavors.
- Prepare the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment (or using an electric beater), cream the softened butter with the powdered sugar and fine white sugar on medium speed until light and fluffy (about 2-3 minutes). Add the egg yolks, heavy cream or milk and vanilla, and mix until fully incorporated. Add the almond flour and baking powder, mixing until well combined. Sift in the cake flour and mix on low speed until just combined. Be careful not to overmix the dough.
- Roll and Chill the Dough: Lay two sheets of parchment paper on your work surface, or use a large ziplock bag, to roll out the dough. Roll the dough between the parchment paper or inside the bag to a thickness of about 3-4 mm, forming a rectangle approximately 35×35 cm (13.7×13.5 inches). Once rolled out, refrigerate the dough overnight, or freeze it for at least 1 hour until firm. Chilling the dough is essential for clean cuts and perfect cookie shapes.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Once the dough has firmed up, remove it from the fridge. Trim off about 0.5 cm from each edge to make clean cuts, then slice the dough into 40 rectangles, each measuring about 8.5×3.5 cm (3.5×1.5 inches). Place the cookies on the prepared baking tray, making sure they are spaced evenly. Bake for 14-16 minutes, or until the edges are golden brown and the cookies are firm to the touch. Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
- Make the White Chocolate Cream Filling: Melt the white chocolate in a heatproof bowl over a double boiler, or microwave in 20-second intervals, stirring between each, until fully melted and smooth. Let the melted white chocolate cool slightly before proceeding. In a separate bowl, beat the room-temperature butter until smooth and creamy. Gradually add the cooled white chocolate and mix until well combined. Stir in the soaked and drained rum raisins, a pinch of salt, and an additional teaspoon of rum for extra flavor. Mix everything together until the raisins are evenly distributed in the creamy filling.
- Assemble the Sandwich Cookies: Once the cookies have cooled, spread or pipe a generous amount of the white chocolate cream filling onto the flat side of one cookie. Top with another cookie, pressing gently to form a sandwich. Place the assembled cookies in the refrigerator to allow the filling to firm up for at least 30 minutes.
Notes
- If halving this recipe, roll the cookie dough out to 35 x 18 cm rectangle.
- Prep Time: 10 minutes
- Rest time: 70 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 203
- Sugar: 11 g
- Sodium: 107 mg
- Fat: 13.2 g
- Saturated Fat: 7.4 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 0.6 g
- Protein: 2.3 g
- Cholesterol: 43.8 mg