Rum Raisin Buttercream Sandwich

Operation Time / 25 min Oven Temperature / 350F Baking Time / 15 min

Rum Raisin

Add the raisins and rum to a small bowl and keep in the fridge overnight or longer.

Cookies

Preheat oven to 350F and line a cookie sheet with parchment paper.

Sift the flour into a medium mixing bowl and set aside until use.

Cream the butter and icing sugar.

Add the milk to the butter mixture and whisk well.

Add the flour to the butter mixture and use a rubber spatula to mix well. Keep in the fridge for 3 hours or until solid.

Place the mixture on a lightly floured surface. Roll out the dough to about 3mm thickness. Cut out the cookie shapes with a cookie cutter and place on a clean table.

Place on prepared baking sheet. Bake for 15 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack.

Buttercream & Assembly

Use a strainer to drain the rum from the raisins. Set aside the raisins until use.

Cream the butter and honey.

Melt the white chocolate. Add to the butter mixture and whisk well.

Using a piping bag or spoon, place a dollop of the cream on the cookie halves.

Place a few rum raisins on the butter cream and place a dollop of the buttercream on top.

Add another cookie to make a sandwich.