Lemon Cream Cheese Sandwich Cookies | Made with Raw Cane Sugar

A good sandwich cookie is a balancing act. The biscuit has to stay short and crisp, the filling has to be rich without being cloying, and something has to keep the whole thing from feeling heavy. Here that job goes to lemon, folded into a cream cheese centre between two buttery biscuits.

Raw cane sugar runs through both halves. It is less processed than white sugar and keeps a soft molasses aroma, so the cookie tastes of more than sweetness.

The sugar

Raw cane sugar, 原蔗糖, is natural unrefined cane sugar with the fine grain of white sugar but a warmer flavour. In the creamed butter it dissolves cleanly and gives the biscuit a light golden note. In the filling, a small amount rounds the cream cheese without covering the lemon. It is a quiet upgrade over white sugar in almost any bake.

Made with Ship Brand Raw Cane Sugar 原蔗糖. Natural unrefined cane sugar with a fine grain and a gentle molasses aroma. Shop it here.

Recipe

Serves: about 20 sandwich cookies Prep: 30 minutes, plus 20 minutes chilling Cook: 15 minutes Total: 1 hour 5 minutes

Ingredients

Biscuit

• 100g butter, softened
• 40g Ship Brand Raw Cane Sugar 原蔗糖
• 50g whole egg, beaten
• 200g cake flour
• 35g milk powder

Filling

• 100g cream cheese
• 10g Ship Brand Raw Cane Sugar 原蔗糖
• 30g butter, softened
• 6g lemon juice
• 10g milk powder

Directions

1. Cream the softened butter with 40g raw cane sugar until pale and fluffy.
2. Add the 50g beaten egg in three additions, mixing until each is fully absorbed so it does not split.
3. Sift in the cake flour and milk powder, then fold until no dry flour remains.
4. Seal the dough and chill for 20 minutes to firm up and prevent spreading.
5. Roll the dough to an even thickness, cut out your shapes, and bake at 150C for 15 minutes until set and lightly crisp. Cool completely.
6. For the filling, beat the cream cheese with 10g raw cane sugar until smooth, then beat in the softened butter, lemon juice and milk powder.
7. Pipe the filling onto a cooled biscuit and sandwich with a second. Repeat.

Notes

• Chill the dough well. Warm dough spreads and loses the clean cut edge.
• Assemble close to serving so the biscuits stay crisp against the filling.

To finish

These keep best assembled on the day, but you can bake the biscuits ahead and store them airtight, then fill when you want them. Serve with cold tea or coffee. The raw cane sugar is a useful everyday sugar to keep on hand, at home in cookies, cakes and morning drinks alike.

Ship Brand (帆船牌) is the retail line of Yuen Tung Sugar Factory Industrial Company Limited. Sugar refined in Hong Kong since 1948. Shop the collection.