You only need six ingredients to make these easy Flower Sandwich Biscuits – perfect for spring or summer baking! The shortbread biscuits are buttery and crumbly, with a melt-in-the-mouth texture. Sandwich the biscuits together with your favourite jam, curd, or spread. These flower sandwich biscuits are filled with a juicy cherry curd and a tangy passionfruit curd, adding a burst of fruitiness to every bite.
Recipe Overview
- FLAVOUR: The shortbread biscuits are rich and buttery with a sweet vanilla flavour. They’re sandwiched with cherry curd and passionfruit curd for a delicious fruity flavour and dusted with icing sugar for an extra sprinkle of sweetness.
- TEXTURE: Each bite offers a delightful contrast of textures, from the soft and crumbly shortbread to the smooth and creamy curd filling.
- SERVES: This recipe yields 10 sandwich biscuits when using this flower-shaped cookie cutter. You can use any leftover scraps of biscuit dough to make smaller biscuits.
Ingredients To Make Flower Sandwich Biscuits
This easy recipe uses six staple ingredients you’ll likely already have in your cupboards:
- Unsalted butter: Gives the shortbread biscuits a rich, buttery flavour and crumbly texture. It can be swapped for vegan butter or a vegetable spread baking block such as Stork.
- Caster sugar: Sweetens the dough and gives the biscuits lovely crisp edges.
- Vanilla extract: An optional addition to give the biscuit dough a sweet vanilla flavour. You can also swap it for other extracts, such as lemon, almond, or orange blossom.
- Plain flour: Binds the shortbread dough together and gives the biscuits structure.
- Fruit curd/spread/jam: Experiment with the filling and use your favourite flavoured jam, curd or spread. I used cherry curd and passionfruit curd made by Thursday Cottage.
- Icing sugar: Dust icing sugar over the flower biscuits before sandwiching them together to add a sprinkle of sweetness and a pretty finish!
You will need these cookie cutters:
- Flower-shaped cookie cutter: Roll the dough out and stamp out the flower-shaped biscuits. The cutter size will determine how many biscuits you’ll get from this recipe; just make sure you have an even number of biscuits to make sandwich cookies. Bring together any scraps and re-roll the dough until it’s all used up.
- Small cookie cutters: Use a small circular or flower-shaped cookie cutter to stamp out the middle of the top biscuit to show off the curd filling.
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Top Tips for making Flower Sandwich Biscuits
- Flour the cookie cutter: Dip the edges of the cutter into flour to prevent the dough from sticking and give the biscuits a clean, defined edge.
- Chill the biscuits in the fridge before baking: This solidifies the butter to prevent spread in the oven, giving the flower biscuits a defined shape. It also develops the flavours in the dough, making the biscuits even more delicious.
- Storing the flower biscuits: You can store the biscuits in a baking tin for 24 hours, but after that, keep them in the fridge so the curd stays fresh!
Flower Shortbread Sandwich Cookies
You only need 6 ingredients to make these easy Flower Sandwich Biscuits – perfect for Spring or Summer baking! The shortbread biscuits are buttery and crumbly, with a melt-in-the-mouth texture. Sandwich the biscuits together with your favourite fruity jam, curd or spread. These flower sandwich biscuits are filled with a juicy cherry curd and a tangy passionfruit curd, adding a burst of fruitiness to every bite.
Ingredients
- 200 grams Unsalted butter room temperature
- 100 grams White caster sugar
- 300 grams Plain flour
- 1 teaspoon Vanilla extract
- 100-150 grams Jam or curd flavour of your choice
- 2 tablespoons Icing sugar for dusting
Instructions
- Line a large baking tray with greaseproof paper.
- In a large bowl, beat the butter, sugar and vanilla extract together until light and fluffy.200 grams Unsalted butter, 100 grams White caster sugar, 1 teaspoon Vanilla extract
- Add the flour and use your hands to bring the mixture together into a smooth shortbread biscuit dough.300 grams Plain flour
- Wrap the dough in clingfilm and place in the fridge for 30 minutes.
- Lightly flour a worktop and rolling pin. Roll the dough out to roughly 0.5cm thickness.
- Use a 10cm flower-shaped cookie cutter to stamp out the biscuits. Bring the scraps together and re-roll the dough to make 20 biscuits in total.
- Transfer the biscuits to lined baking trays. Use a small circular or flower cutter to stamp out the middle of 10 of the biscuits. Place in the fridge for 30 minutes (or the freezer if they fit for 10 minutes).
- Meanwhile, preheat the oven to 160°C fan / 180°C conventional.
- Bake for 14 minutes until lightly golden around the edges. Leave to cool on the baking tray.
- Lay all the biscuits with the cut-out shape in the middle on a sheet of baking paper. Lightly dust with icing sugar.2 tablespoons Icing sugar
- Add a heaped teaspoon of jam/curd into the middle of the whole biscuits.100-150 grams Jam or curd
- Place the icing sugar-dusted biscuits on top and lightly press down to sandwich the two biscuits together. Serve and enjoy!
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