Grapefruit Sandwich Cookies

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So these cookies are a little late, but it doesn’t need to be Valentines Day to tell someone you love them, especially if you have cookies!  I made these last week for the latest Baking Club meet up, which was held in the Waverley Tearooms – who were very friendly and accommodating of us.

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There was about nine or ten of us this month and there was, as always, a delicious array of baking.  It all tasted delicious, one of my favourites was Bex’s cheesy apple hearts…cheese, pastry and apple…what’s not to love!

I made these delicate grapefruit sandwich cookies – sweet and light with just the right amount of citrus-y tang.  I added the white chocolate hearts because…well, it was Valentines Day after all!

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Grapefruit Sandwich Cookies
recipe adapted from Brown Eyed Baker

Makes about 20 sandwich cookies

1 cup caster sugar

Zest of 1 grapefruit, whichever kind you can get

2 1/4 cups plain flour

1 tsp baking powder

1/2 tsp salt

125g unsalted butter, at room temperature

2 egg yolks

1/4 cup grapefruit juice


125g unsalted butter, at room temperature

2 1/2 cups icing sugar

2tsp grapefruit zest

3tbsp grapefruit juice

drop of pink or red food colouring

white chocolate, melted (optional)

In a bowl or on a chopping board, rub the grapefruit zest in to the caster sugar with the back of a large spoon.  Set aside.

In a separate bowl, whisk together the flour, salt and baking powder.  Set aside.

In a bowl, or a stand mixer, beat the butter until pale.  Add the sugar and zest mixture in 3 batches.  Beat until light and fluffy.  Add in the eggs and beat until well incorporated.  On a slow speed, alternately add in the flour and grapefruit juice in a few batches, beginning and ending with the flour.  When the mixture starts to form a dough, tip on to a lightly floured work surface and bring together in to a disc shape.  Cover with cling film and allow to chill in the fridge for about an hour.

About 15 minutes before you plan to roll out the dough, pre-heat the oven to 170 degrees C.  Line two baking trays with greaseproof paper and set aside.  Depending on the size of your baking trays you may need to bake these in a couple of batches.  Just keep the dough in the fridge until the first batch is baked.

Roll out the dough until about 5mm thick and cut out in to discs with a 5cm circle cutter, or whichever shaped cutter you feel appropriate!  Place on the baking tray, leaving about 3 cm between each, and bake for 12-15 minutes.

The biscuits are done when they start to turn very light brown at the edges.  Remove from the oven and place on a wire rack to cool.

Whilst the biscuits are cooling, make the frosting.  Beat the butter in a stand mixer, or in  a large bowl, until soft and pale.  Add in the remaining ingredients and beat until light and fluffy.

Pair up the biscuits so they are as close as possible in size and shape.  Pipe or spoon the frosting on to the bottom layer and sandwich the top biscuit on top.  Decorate with the melted white chocolate if desired.


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