Christmas Cookie Sandwich

These are fun for everyone - our Gluten Free Christmas Cookie Sandwiches are chocolatey, chewy, and filled with buttercream icing inside. Decorated with a sprinkle of crushed candy cane for a festive sparkle.

Gluten Free . Nut Free

Makes 36 small cookies

Ingredients

Cookie Mix

1 x pkt Choc A Choc Cookie Mix

140g butter, room temperature

2 - 3 tablespoons milk

3 lined baking trays

Buttercream

100g sifted icing sugar

50g butter

3 teaspoons vanilla

6 Candy Canes

Method

Heat oven to 175 degrees Celsius. Using a stand or hand mixer cream butter until light and fluffy.

Tip in Choc A Choc Cookie Mix and two tablespoons of milk, stir to combine, it will be crumbly and then come together into a soft dough. If still crumbly add a teaspoon or two more of milk. If the dough is too soft, cover the bowl and pop it into the fridge for 30 minutes.

Roll tablespoons of dough into 36 balls of approx 16g each and place 4cm apart on baking trays, flatten them slightly with the palm of your hand. Bake for 15 minutes, rotating once. Remove from oven and cool on trays.

Buttercream Layer

Add all Buttercream ingredients into a bowl and beat together until smooth and creamy, place in the fridge for 15 minutes to firm up.

Add one teaspoon of buttercream between each cookie and join.

Crush Candy with a rolling pin on a chopping board. Once crushed the candy canes do get quite sticky so do this step just before serving.

Once the cookies are joined and just before using, sprinkle the crushed candy cane around the edges of each sandwich.