Raisin Butter Pancake Mix Cookies
I used my family's rum butter to make cookie sandwiches.
They have such an addictive deliciousness!
☆ Please lightly wrap with plastic wrap in Steps 1, 6, and 9.
☆ You can use regular sugar rather than powdered sugar for the butter cream if you like. I just prefer the powdered sugar to achieve a smoother texture.
☆ You can buy raisins in the dry fruit section, but for rum raisins, you can also get them in the confectionery section. Recipe by Chisora
Raisin Butter Pancake Mix Cookies
I used my family's rum butter to make cookie sandwiches.
They have such an addictive deliciousness!
☆ Please lightly wrap with plastic wrap in Steps 1, 6, and 9.
☆ You can use regular sugar rather than powdered sugar for the butter cream if you like. I just prefer the powdered sugar to achieve a smoother texture.
☆ You can buy raisins in the dry fruit section, but for rum raisins, you can also get them in the confectionery section. Recipe by Chisora
Cooking Instructions
- 1
Put the butter into a heatproof bowl and heat in the microwave at 500W for about 40 seconds. Knead with a whisk.
- 2
Add the sugar and mix with the whisk.
- 3
Add the egg while and mix again with the whisk.
- 4
Add the pancake mix and knead with your hands until no longer powdery.
- 5
Bring it all together, wrap in plastic wrap, and let chill in the refrigerator for about 1 hour.
- 6
While you wait, make the raisin butter. Put the ◎ butter into a heatproof bowl and heat in the microwave at 500W for about 20 seconds. Knead with a whisk.
- 7
Add the ◎ powdered sugar and mix with a whisk.
- 8
Add the ◎ heavy cream and mix well with the whisk. The butter cream is finished.
- 9
Put the raisins in a heatproof bowl, add the rum, and mix lightly. Heat in the microwave at 500W for about 30 seconds. Let cool. The rum raisins are finished.
- 10
Remove the dough from Step 5 from the refrigerator and knead lightly. Bring it back together. Put onto a cutting board dusted with flour (separate from listed ingredients).
- 11
Roll out the dough with a rolling pin dusted in flour (separate from listed ingredients) until it is about 5 mm thick. Preheat the oven to 170℃.
- 12
Cut with a knife to make a clean rectangle. Then, cut into 2x3 cm rectangles.
- 13
Line a baking sheet with kitchen parchment paper and arrange the rectangles from Step 12 on it, leaving a little space between each. Using a pastry brush, brush each rectangle individually with beaten egg.
- 14
Top each with a little bit of sliced almonds.
- 15
In the oven preheated to 170℃, bake for about 10 minutes. ※You can bring the cut-off pieces of dough together and repeat Steps 11~15 to make more cookies.
- 16
Remove from the oven and let cool. ※The right side of the picture are cookies for my children, made by using a heart-shaped cutter.
- 17
Use a spoon to top a cookie with Step 8's butter cream and Step 9's rum raisins.
- 18
Top with another cookie to make a sandwich.
- 19
Repeat Steps 17 and 18 for the rest of the cookies. They're done! Chill in the refrigerator. Enjoy! ♪\
- 20
※For kids, you can prepare them without rum raisins, just eat as-is! They're delicious cookies!
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