Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel Cookies


 
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich

There are a few things I am kinda mad I missed out on eating as a kid. It's not that I was deprived - we just do food differently in New Zealand. And Ice Cream Cookie Sandwiches are one of them. The only type we ever had was slabs of vanilla ice cream sandwiched with these bright pink wafers. They simultaneously gave you brain freeze and caused you to choke on wafer crumbs at the same time. So my little mind was blown the first time I tried a proper cookie sandwich at a food market when I first moved to NYC. When I got an ice cream maker last year I knew that cookie sandwiches were going to be fairly high on the list of things to make, and they quickly became my favourite thing to take for a dessert if I'm going somewhere for dinner - you can make the cookies ahead of time, and then either make ice cream or pick some up on the way. They are super easy to put together, and always a huge crowd pleaser. 

One thing I wasn't able to nail with my ice cream maker though, was frozen yogurt (Or frozen yoghurt, we spell it differently in NZ!). I always had issues with it being too icy, or having a weird texture once it was frozen. This year I decided I wasn't going to let it get the better of me, and set out to nail the perfect frozen yogurt cookie sandwich. And I had the best base to start with - Brown Cow Yogurt. Brown Cow Yogurt is delicious and creamy, with this dreamy layer of cream on the surface of the yogurt. It comes in loads of different flavours, and it's creamy texture makes it perfect for the smoothest, tangiest, creamiest frozen yogurt. 

I did a load of research before I started recipe testing, and found a few things that can be done to avoid the dreaded ice, which can ruin the texture of your frozen yogurt. The main one was to strain the yogurt before using, to remove any excess water. I wanted to avoid that step if possible, as I found it made the process more labour intensive and time consuming than it needed to be. After a few tests, I was able to find a workaround which eliminated the straining, while still giving you a creamy end product. I ramped up the fat content of my mixture slightly by adding some mascarpone and a tiny bit of heavy cream. These helped reduce the likelihood of ice forming, but didn't mask the yogurt flavour, and still left a light mouth feel. The addition of sugar and an invert sugar also helped with the final texture. I used golden syrup to help compliment the taste of the cookies, but light corn syrup, honey, or glucose would work well here too. I think that's enough science for now - I promise I did all the testing, so you don't have to! Six batches of frozen yogurt later, and I managed to find a winning ingredient combination. I'm obsessed, and I think you will be too. 

Once I had a base recipe nailed, I experimented with flavouring the yogurt. Brown Cow has some super delicious flavours, which work perfectly for incorporating some flavour into your froyo. I ended up going a little overboard in the best way possible, and ended up making blueberry, raspberry, coffee and vanilla batches to go with my cookies - all each as delicious as each other.

Another thing that is so perfect about this frozen yogurt is that, unlike ice cream, it doesn't require making a custard base. I think that the work involved making an ice cream base is what puts lots of people off. Because there is no straining or cooking involved with this recipe, all you have to do is choose your flavour of yogurt, whisk all the ingredients together, rest the mixture in the fridge for an hour or so, then churn in your pre-frozen ice cream maker, spread into your container of choice, and after a second freeze, it will be perfect for scooping, or for making the best frozen yogurt cookie sandwiches ever. 

Seeing as I had four different flavours of fro-yo in my freezer, I decided to keep things simple-but-a-little-fancy with the cookie. I went with a coffee cake inspired cookie - a brown sugar cookie, loaded up with brown butter streusel, which Kate and I made last year, and is quite possibly one of my favourite things ever. The balls of cookie dough are rolled in the streusel before baking, then given another generous sprinkling just as they are finished baking to ensure maximum cookie to streusel ratio. They are perfect on their own, but become something special when used to sandwich a disc of creamy frozen yogurt. I think I am going to have to keep a stash of these in my freezer for sneaky treats on hot days, all summer. 

A few wee tips:

  • I ended up making four batches of frozen yogurt - the vanilla was made with Brown Cow plain whole milk yogurt, whilst the coffee, blueberry and raspberry flavours were made using several of the smaller flavoured containers of yogurt. I still can't decide which flavour is my favorite!
  • I added a little freeze dried fruit powder in the raspberry and blueberry flavours, and a little espresso powder in the coffee, just to help enhance colour. It is totally an optional step! 
  • I included ingredients for all four flavours (the method for each is essentially the same), but you only need one quantity of frozen yogurt for this recipe. 
  • Note that I made a double batch of cookies so I could show off all of the flavours - the final recipe makes about 10 large ice cream sandwiches. 
  • Feel free to scale these down, as they are fairly large. Just adjust the size of your cookies, bearing in mind they may need a little less baking time, then cut smaller discs of yogurt using a smaller cookie cutter. 
  • A cookie scoop will be your friend here! I used a 2 Tbsp one. 
  • I prefer to cut discs of yogurt because it can be a little tricky to scoop. If you would like the discs to be thinner, freeze the yogurt in a larger tray. If you would like to scoop the yogurt rather than the discs, freeze it in a loaf pan. 
  • Don't forget to freeze the bowl of your ice cream maker! 
 

 

Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel Cookies 

- Makes about 10 large cookie Sandwiches -

Note: I have included four different flavours of fro-yo in this just to provide variety and options. The recipe only requires one batch - so pick your flavour from the options below! 

Frozen Yogurt

Vanilla Frozen Yogurt
One 907g Container (32oz) Brown Cow Plain Whole Milk Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt

Blueberry Frozen Yogurt
900g (Six 150g tubs) Brown Cow Blueberry Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Freeze Dried Blueberry Powder (optional)

Raspberry Frozen Yogurt
900g (Six 150g tubs) Brown Cow Raspberry Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Freeze Dried Raspberry Powder (optional)

Coffee Frozen Yogurt
900g (Six 150g tubs) Brown Cow Coffee Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Espresso powder or instant coffee, dissolved in the heavy cream

Brown Butter Streusel Cookies

For the Streusel:
155g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 1/2 tsp vanilla bean paste
230g all-purpose flour

For the Cookies: 
230g (2 sticks) unsalted butter, at room temperature
300g Dark Brown Sugar
1 egg, at room temperature
1 tsp vanilla bean paste
300g (2 cups) all-purpose flour
1/2 tsp baking soda
1 tsp salt
 

- PROCESS -

FROZEN YOGURT

In a medium bowl, combine all the ingredients, and whisk well to combine. Cover bowl with plastic wrap and rest in the fridge for at least an hour. 

Mix again well, and churn in your ice cream maker according to manufacturer's instructions. While the yogurt churns, line a Quarter sheet pan (9" x 13") with wax paper, and place in the freezer until ready to use. Spread the churned yogurt into the lined sheet pan using a spoon or an offset spatula. Press a piece of wax paper onto the surface of the yogurt, and freeze for at least 4 hours, or preferably overnight. 

BROWN BUTTER STREUSEL COOKIES

Preheat the oven to 350˚f / 180˚c. Line three baking sheets with parchment paper. 

To make the streusel, place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Set aside while you prepare the cookies. 

To make the cookies, cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, approximately 5 minutes. Add the egg and vanilla and mix well. Sift together the flour, baking soda and salt, and add to the mixer, mixing on low until combined. Scrape down the bowl to ensure the ingredients are evenly incorporated. 

Using a 2 Tbsp Scoop, scoop out balls of cookie mixture - I had 8 per tray, and worked with one tray at a time, scooping the next while the first was baking. Place in the freezer for 5 minutes to firm up slightly. Remove the tray from the freezer. Roll the dough into balls, and coat each one lightly with streusel, pressing down lightly to help adhere. Do not worry if it seems like there isn't enough - more is added during baking. Arrange evenly on the baking sheet, leaving room for spreading. If you are worried about your cookies holding hands in the oven, you can bake 6 per tray. 

Bake the cookies for 12-13 minutes. After 10 minutes of baking, open the oven, and sprinkle the tops of the cookies generously with extra streusel. Remove from the oven, and allow to cool on the baking sheet for 15 mins before transferring to a cooling rack and allowing to cool completely. 

Repeat the baking process with the remaining cookies. 

ASSEMBLY

Match up the cookies into pairs the same size. Remove the frozen yogurt from the freezer, and peel off the top piece of wax paper. Using a cookie cutter the same size as your cookies, dip the cutter in water and cut out discs of frozen yogurt. Sandwich between two cookies. Repeat until the remaining yogurt has been used up - you can mix and match pieces of yogurt to create a full circle to get a few extra, or you can use an ice cream scoop to scoop the leftover ice cream. Place on a parchment paper lined baking sheet, and transfer to the freezer to harden slightly. Store leftover cookie sandwiches in an airtight bag in the freezer. 

 

Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich

Thank you so much to The Feedfeed and Brown Cow Yogurt for Sponsoring this post. As always, all opinions are my own. Thank you for supporting the companies who help support my blog! 

My Perfect Chocolate Chip Cookie


 
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.

I know that there are a lot of Chocolate Chip Cookie recipes out there on the internet. Trust me, I spent the weekend reading about them, reading about the science, and making what felt like 12 million cookies. I know there's already so many. But I just wanted to add my own in there too. Because I think you're gonna like it. 

I've been making this cookie recipe for the last few years - friends and family have adopted it as their own, and it's always served us well. At the time of making, I hadn't really made too many cookies, we found one we loved, and stuck with it. However over the years, particularly recently as the cookie 'greats' have put their version of Chocolate Chip Cookies on the internet - Becky, Alison, Thalia, Tara, and Sarah to name a few, I came to realise that my go-to recipe, although great, wasn't my fave. I love crispy edges and a slightly thicker centre, and instead of blobs of chocolate, I prefer puddles. I want the dough to be buttery but not greasy. And I love the crunch of the raw sugar (a trick borrowed from Ashley's recipe). 

So, I spent the weekend reading up on Stella's article on the science of sugar, and doing some serious recipe testing. I had an idea in my mind, and so I started with the recipe I had been using, and just kept tweaking it until I was happy with it. I increased the chocolate, decreased and altered the leavening agent, switched up the sugar ratios, changed up the flour amounts, changed the sort of chocolate I used, and changed the butter. Essentially I just came up with something that was perfect to me. Six batches later I had it. It's my idea of perfect. So here I have, to add to all the other recipes on the internet : My idea of a perfect chocolate chip cookie. I hope that you love it as much as I do. 

A few wee tips:

  • I found that, like most baking recipes, it is hard to make these consistently with volume measurements. I tested the recipe in grams, and so I've posted here my exact recipe. I don't think that it's right to convert to volume when I tested in grams - so if you don't have a scale already, they are the best $10 you will spend. 
  • I originally made these with muscovado sugar, but then I did a quick IG poll (the way I decide everything), and most people said they would prefer a brown sugar cookie over a muscovado. So, I've included brown, but if you are able to get your hands on some muscovado, give it a go - the results are super delicous. If not, dark brown or light brown will do the trick too. 
  • If Raw sugar is hard to get hold of, use extra brown sugar.
  • I chill the mix for an hour before scooping and baking off. If you are going to be making this ahead of time, you can scoop first then chill the dough in balls - just be aware that with a longer chill, the cookies will bake up a little thicker.
  • A cookie scoop is a great investment. I have a bunch of sizes, but the 2 Tbsp one is the one I reach for the most! 
  • Use the best chocolate that you can in these. There's a lot in there and so it makes sense to use high quality. If you're in nz, make it with Whittaker's dark Ghana and send me a photo - I'm gonna be really jealous.  (Wee note: word on the street according to the lovely Claudia is that whittaker's doesn't pool nicely! go for something flat). I used a block of Valrhona, but any good quality (70% or more cacao) dark chocolate will do. 
  • Get yourself some flaky finishing salt. It's just the best thing ever. I like Maldon, but there's a bunch out there.
  • If you don't want to bake all of these all at once, the dough can be scooped and rolled and then frozen, stored in a ziploc bag, so that you always have cookies on hand. Adjust the baking time slightly to account for the frozen dough.
  • I prefer to bake one tray at a time, but if you think your oven can manage, you can do two at once - rotate the trays halfway through the process. You may need to adjust cooking time slightly.
 

 

Chocolate Chip Cookies

- Makes about 28 Cookies -

225g Unsalted butter, at room temperature
170g Dark Brown or Muscovado Sugar
100g Granulated / White Sugar
50g Raw / Turbinado Sugar
1 egg
1 tsp vanilla bean paste or vanilla extract
300g All-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
350g good quality dark chocolate, roughly chopped
Flaky Sea Salt such as Maldon for finishing 

 

- PROCESS -

In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg and vanilla, and mix to combine, scraping down the bowl when necessary. 

Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine. 

Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate. 

Cover the bowl and refrigerate for 1 hour. Toward the end of the chilling process, preheat the oven to 350˚f / 180˚c and line 3 baking sheets with parchment paper.

Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto the prepared baking sheets - I like to scoop enough for one tray at a time, and leave the remainder in the bowl in the fridge until I am ready to bake. Roll into balls and arrange evenly on the tray - 8 dough balls fit well for me. 

Bake for 13-14 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them quite soft, bake for 13 mins, if you like them a tiny bit crispy then bake for 14. Remove from the oven and sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies. 

Store leftovers in an airtight container. 

The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.

Lime and Pistachio Shortbread Sandwich Cookies with Lime Cream


 
Buttery Pistachio and lime shortbread, sandwiched with a zesty lime cream. #shortbread #lime #Sandwichcookie
Buttery Pistachio and lime shortbread, sandwiched with a zesty lime cream. #shortbread #lime #Sandwichcookie
Buttery Pistachio and lime shortbread, sandwiched with a zesty lime cream. #shortbread #lime #Sandwichcookie
Buttery Pistachio and lime shortbread, sandwiched with a zesty lime cream. #shortbread #lime #Sandwichcookie
Buttery Pistachio and lime shortbread, sandwiched with a zesty lime cream. #shortbread #lime #Sandwichcookie
Buttery Pistachio and lime shortbread, sandwiched with a zesty lime cream. #shortbread #lime #Sandwichcookie
Buttery Pistachio and lime shortbread, sandwiched with a zesty lime cream. #shortbread #lime #Sandwichcookie

Hiii I'm just popping in to share this recipe quickly! I made these the longest time ago, shot and edited the photos, posted on IG and promised the recipe, then promptly forgot about the whole thing. Soz. 

These came about after I saw Edd making lemon cream on his stories to put in some beautiful wee lemon tarts, and because I suffer from intense internet fomo, I had to try it myself immediately. I wasn't doing food things when lemon cream broke the internet a few years ago, so like most things, I am very late to the party (the article I got the recipe from was written in 2012, lololol), but I'm gonna give you this recipe anyway. 

Lemon cream (or in this case, lime cream), is a crazy wee thing. It is essentially a curd, but with a slightly different process. Instead of putting everything in a pan at the beginning and cooking until thick, you heat all of the ingredients, apart from the butter to a certain temp, then let it cool slightly, before emulsifying the butter in with an immersion blender. The result is this insanely creamy, thick cream (hence the name), which is as punchy as curd, but has enough structure to use as a filling or frosting, or spooned directly into your mouth (apparantely, anyway). I'm not sure I'm going to be able to go back to regular curd after this. Cream definitely is more labour intensive, but it is 100 times worth it. 

Seeing as I had a beautiful punchy filling, I wanted to keep the biscuit component of this simple. I went for a quick and easy shortbread, adapted from Helen Goh and Ottolenghi's book Sweet, which is one of my faves. The shortbread has a hint of lime, and the taste of pistachio compliments the filling perfectly. 

A few wee tips:

  • Make the Lime Cream the day before to give it time to thicken. The dough needs an overnight rest in the fridge too! 
  • The Lime cream takes a while. Make sure you bring it right up to 180˚f / 80˚c. This will make sure that it is thick enough so that when it cools, it gets super thick.
  • That being said, it will look super sloppy when you finish emulsifying the butter. Don't worry - just bang it in the fridge overnight, and it will thicken nicely! 
  • These are best eaten the day of, but leftovers keep well separately, so just assemble just before you eat! I ended up eating them a bit like chips and dip toward the end - using the cookie as a scoop. Tragic but delicious. Would definitely recommend.
  • If you don't have a sugar thermometer, you should get one asap! I have a digital one with an alarm that I love!
  • The cookies will probably have a 'right' side and a 'wrong' (bottom) side when they are done - make sure that you have both the right sides facing out when you sandwich the cookies, so their bottoms are facing inward and you have the pretty tops facing out!
 

 

Lime and Pistachio Shortbread Sandwich Cookies with Lime Cream 

- Makes about 20 Sandwich Cookies -

Shortbread Recipe adapted from Sweet, Lime cream adapted from Tartine

Lime Cream
150ml lime juice (1/2 cup plus 2 Tbsp) 
3 large egg yolks
2 large eggs
150g (3/4 cup) sugar
Pinch salt
225g (2 sticks) unsalted butter, at room temperature

Lime and Pistachio Shortbread Cookies
185g unsalted butter, at room temperature
125g sugar
zest of 3 limes
2 egg yolks
1 tsp vanilla bean paste
50g unsalted pistachios, finely ground
250g all-purpose flour
1/4 tsp salt

 

- PROCESS -

LIME CREAM

Create a 'double boiler' by placing a medium pot of water over a medium heat, and bringing to a simmer. Place a heatproof glass or stainless steel bowl over the pot, making sure that the bowl does NOT touch the water. 

Combine the lime juice, egg yolks, eggs, sugar, and salt in the heatproof bowl, whisking together immediately to stop the sugar from cooking the egg yolks. 

Cook the mixture, whisking constantly, until it reaches 180˚f / 80˚c. This may take some time (approx 15 minutes). Be patient, and make sure you do bring it right up to the required temperature. 

Remove the bowl from the heat, and set aside, whisking occasionally, until the mixture is 140˚f / 60˚c. Strain through a sieve into a clean mixing bowl. Add the butter, a chunk at a time, blending well with an immersion blender until completely combined before adding the next chunk. Alternatively you can do this in a blender. The cream should be pale and thick by the time you are finished. 

Transfer to an airtight container, press a piece of plastic wrap onto the surface of the cream, and cover. Refrigerate overnight, or until ready to use. 

 

LIME AND PISTACHIO SHORTBREAD

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lime zest until pale and creamy, 2 to 3 minutes. Add the egg yolks and vanilla, and beat until combined. Add the ground pistachios, and mix until incorporated. Add the flour and salt, and mix briefly until a dough forms. 

Turn the dough out onto a piece of plastic wrap, and shape into a rough rectangle. Wrap tightly, and refrigerate overnight.

When you are ready to bake, preheat the oven to 350˚f / 180˚c. Line two baking sheets with parchment paper. Remove the dough from the fridge, and allow to stand for 5-10 minutes in order for it to be easier to roll. Divide the dough in two, and roll out to approx 1/4" or 5mm thick. Cut out 2.5" circles, and arrange on the baking sheets. Re-roll scraps to cut out extra cookies.

Bake the cookies for 10-12 minutes, or until set and the edges are beginning to go golden. I tend to do one sheet at a time because my oven can only handle that, but if yours can do two, then you can bake both at once - you may have to adjust the baking time slightly, and rotate the pans half way through.

Let the cookies cool for 10 minutes on the baking sheet, before removing to a cooling rack and allowing to cool completely. 

ASSEMBLY

Match up the cookies into equal sized pairs.

Place the cream into a piping bag fitted with a large round tip (alternatively you can use an offset spatula to spread the cream). 

Pipe a blob of lemon cream onto the bottom of one cookie, and sandwich with a second cookie.

Buttery Pistachio and lime shortbread, sandwiched with a zesty lime cream. #shortbread #lime #Sandwichcookie