Baking with Kids
Peek A Boo Cookies
Ingredients
- For the cookies:
- 175g KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 85g caster sugar
- 200g plain flour
- 2 tbsp cocoa powder
- A dash of vanilla essence
- For the filling:
- 227g KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 340g icing sugar
- A dash of vanilla essence
- Purple & orange food colouring gel
- Edible sugar eyes & sprinkles
Directions
This recipe by Shane Smith makes 12 cookie sandwiches.
- Preheat your oven to 180C fan and line two baking trays with parchment.
- For the cookie dough, place the room temperature Kerrygold Unsalted Butter and sugar into a bowl and cream together until smooth.
- Add the cocoa, flour and vanilla to the butter.
- Mix well to form a dough, wrap and leave to chill for 20 minutes.
- Once rested, on a floured work surface roll out the biscuit dough to a thickness of 1cm and using a 6cm round cutter, cut out 24 circles.
- Place 12 circles on each prepared tray and pop into the preheated oven and bake for 15 minutes.
- Once baked, allow to cool slightly on the tray before moving onto a wire rack to cool fully.
- For the buttercream, place the room temperature Kerrygold Unsalted Butter, icing sugar and vanilla into a bowl and mix until creamy and pale.
- Divide the buttercream in two and add orange food colouring to one and purple to the other.
- Spoon or pipe the buttercream onto half of the cookies and sandwich together with the other cookie. You can roll the edge in sprinkles or leave plain.
- Pop on a pair of edible sugar eyes and enjoy!
