Summer whoopies
Ingredients
100 g butter or margarine, softened
150 g Dansukker Granulated Sugar
240 g plain flour
1 tsp Dansukker Vanilla Sugar
10 g baking powder
3 g salt
1 egg
100 ml crème fraîche
Filling
60 g butter or margarine, softened
180 g Dansukker Icing Sugar
150 g cream cheese
75 g berries, e.g. raspberries or blueberries
Beat the butter and sugar until smooth. Add the dry ingredients. Stir the eggs and crème fraiche to make a smooth paste. Put the paste in a piping back and pipe mounds the size of five krona pieces (en femkrona) on parchment-lined baking sheets. If you don’t have a piping bag, you can spoon out the mixture into small mounds. Bake in the centre of the oven at 175 °C for about 8 minutes. Make sure the cookies do not burn at the edges. Leave to cool on a wire rack.
Mix together the filling ingredients. Spread half of the filling on the cookies. Place the remaining cookies on top of the filling. Should be served freshly made.
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