Vanilla Spelt Shortbread Cookie Sandwiches

These dainty vanilla spelt shortbread cookie sandwiches are filled with whipped cream and fresh strawberries, and would be the star of the show at any tea party. The cookie dough can be made with all-purpose or spelt flour. 

These spelt vanilla shortbread cookies remind me of something you’d have for afternoon tea along with a Victoria sponge cake. The weather is starting to become nice here, with longer days and lots of sunshine. Nothing screams summer louder than strawberries and cream, does it?

However, don’t just save these treats for summer. Why not serve them over the Christmas festivities or to celebrate new year? These surprisingly easy to make cookies ready will impress your guests, whenever you eat them. And they will never know just how simple they were to make.

What is a cookie sandwich?

When we think about cookie sandwiches, our minds usually turn to two cookies filled with ice-cream. The idea to combine two already very popular items in their own right and creating one amazing dessert is not a new one. They have been dished up to customers in New York since the late 19th century. Mass production of the ice-cream cookie sandwich started in 1978 by a company called Chipwich, which is still going strong. In a taste test, Bon Appétit rated it among the best. 

My cookie sandwich is a little different. There is no ice-cream involved, for a start. The idea for these spelt vanilla shortbread cookies filled with whipped cream and strawberries came about the usual way: I had stuff in my fridge I needed to use up and fast. I’d opened a carton of cream for some soup the other day and had some pretty strawberries that sat forlornly alongside the cream. And really, there is no better combo than strawberries and cream. Wimbledon thinks so, and who are we to disagree? 

Making the cookie dough

The good news is that the dough does not need refrigerating. Of course, you could do so if you preferred, but it’s not necessary. I deliberately made these spelt vanilla shortbread cookies very thin, and this meant that I needed to roll out the dough in between two sheets of baking paper. Although there is nothing wrong with a massive chunk of cookie in your mouth, I wanted these to be more delicate. A cookie that literally snapped (and then melted) in your mouth.

The cookie dough I use is so simple to whip up and because you can omit resting it in the fridge, you can have cookies on your table in less than 30 minutes. There is no baking powder, egg or any other raising agent so the cookies stay nice and flat, making them perfect to have strawberries and cream dolloped on them. I’ve re-created this fool-proof base recipe many times to make other cookies:

• Jam love heart butter cookies
• Spelt butter cookies with white chocolate
• Gingerbread spiced butter cookies
• Blueberry spelt butter cookies

I haven’t got spelt flour. Can I still make these?

As I am fond of saying (okay, then. Repeating myself), spelt flour and all-purpose flour can be used interchangeably in pretty much anything. So, if you’re looking longingly at these sandwich cookies, and want them so badly to be yours, but haven’t yet succumbed to the wonder that is spelt, fear not. Just use good old regular (plain flour), instead. You’re welcome. 

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Spelt Vanilla Shortbread Cookies

These dainty spelt shortbread cookie sandwiches are filled with cream and strawberries, and can be made with all-purpose flour.

Course Cookie

Cuisine Not specific

Keyword Spelt Vanilla Shortbread Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 9 cookie sandwiches

Ingredients

Cookie Dough:

• 115g (½ cup) butter (room temperature)
• 1 tsp vanilla extract
• 50g (½ cup) icing/powdered/confectioners' sugar
• 140g (1 cup + 1 tbsp) spelt flour (see note 1)

Filling:

• 6 large strawberries (cut into small pieces)
• 250ml (1 cup) whipping cream
• icing/powdered/confectioners' sugar (for sprinkling)

Instructions

Cookie Dough:

• Pre-heat the oven to 175ºC (350F), and line a large baking tray with grease proof paper.
• Using a stand mixer or whisk, cream the butter, vanilla and icing sugar together until fluffy.
• Add the flour to the butter/sugar and mix just until a dough forms.
• Roll the dough out between two sheets of baking paper until it is very thin.
• Using a round cutter, cut out circles. When you have dough left, just scrape it together again to make more circles (see note 2).
• Bake for 8-10 minutes just until the edges are starting to brown. They will look undercooked but take them out or you will end up with over-baked cookies.
• Leave them on the tray for five minutes until they've hardened a little, then move to a wire rack and allow to cool completely.

Filling:

• Whip the cream until it is firm and forming peaks.
• Stir in the chopped strawberries.

Assembly:

• Take half of the cookies and place a dollop of cream on each one (how much you use will depend on how big your cookies are).
• Place the remaining cookies on top (so that you make a little sandwich). Push down a little, but be careful: the cookies are delicate!
• Sprinkle with a little icing sugar, and enjoy!

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.

1. You can use all-purpose or even bread flour. Just use the same measurements as specified.
2. I used a small cutter and ended up with 18 circles (so made 9 cookie sandwiches) but you can make them as small or large as you like, just remember to adjust the baking time (smaller cookies will require less time).