Butter Cream (Sandwich) Biscuits~Eggless for 1 lakh hits :-)

Hurrrrray !!! Erivum Puliyum space has reached its first smallest milestone of 1,00,000 page views today.I never thought to reach this milestone ever,I can't express my gratitude & happiness today.As I just started this space as a online diary for keeping my recipes alive and never thought to have existed in the blogosphere till now.But this is all made possible by the constant support from all of my friends,readers and all those who dropped by my small space.A big bunch of 'Thanks' to everyone who supported ,encouraged,suggested through their e-mails and comments.I would also take the pleasure to thank my family whole heartedly who supported me throughout the culinary journey and they are the best critics of my recipes too.I humbly wish to have the same support from you guys always as I post more recipes too !!!

Coming back to today's recipe,Its a post for my little ones who always kept encouraging my food recipes saying,Its yummy,Amma..:-) I always feel very happy to hear that from them.(I know all moms do :-)) Many a time as a kid,many of us might have separated the cream biscuits and licked the cream alone.Kids favorite biscuits invariably are the cream biscuits(sandwich cookies).Isn't it? The cream biscuits are my kids favorite too.I saw this recipe on asianet and jotted it then.The original recipe calls all purpose flour but as I did in the Butter Cashew Biscuits (if u remember)I replace it with whole wheat flour.These biscuits turned out very good and tasted great.The only thing I felt was to reduce the thickness of cookies as mine were to the thickeness of regular cookies (Store brought sandwich cookies are slightly thinner).Do try this out for your pranky ones,they would love it !!!

Ingredients
whole wheat flour 2 cups
butter 1 1/2 stick softened
milk powder 2 tsp
sugar 200gm(powdered)
custard powder 6 tbsp
pineapple essence 1/2 tsp
baking powder 3/4 tsp(refer notes)
salt a pinch

for cream
butter 3 tbsp
pineapple essence 1/4 tsp
icing sugar 1/2 cup
yellow food color 1 or 2 drops

Method

• Sift the wheat flour with baking powder & salt twice.Keep aside.
• Place the softened butter in a bowl and whisk using a hand whisker till soft and add powdered sugar into the butter little by little till well incorporated.
• Then,add pineapple essence into it.Now add the custard powder & milk powder.
• Add the flour mix slowly and knead using hands to a pliable dough.If you find it difficult to form the dough,add 1 or 2 tbsp of  milk.
• Now,roll the dough in between a butter paper or parchment paper to 1/3-1/4 "thickness.(to prevent sticking)
• Using a cookie cutter or sharp lid of a bottle,cut out round uniform shapes. Place it in a tray lined with butter or parchment paper.Using a fork,poke dots or stripes on the top of each cookie to give a design.
• Roll the left over dough again and cut out shapes.
• Preheat oven to 200 degrees C or 390 degrees F .
• Place the tray in oven & bake  for 12-15 minutes.(mine got ready at 13minutes.)

• Remove from oven and cool on wire rack completely.
• In the mean time,prepare the cream by putting the softened butter and icing sugar.Mix well with a spoon,add pineapple essence and food color.Mix well and cream is ready to sandwich.
• Take each cooled cookie & turn the under surface and spread half a tsp of cream.And close with the under surface of another cookie.This completes one sandwich cookie.
• Repeat the same step for all other cookies.
• Serve with tea !!

Servings~ 18 -20 sandwich  cookies

NOTES
* If you use all purpose flour /maida to prepare the biscuits then please reduce the amount of baking powder to 1/2 tsp instead of 3/4 tsp.
* If your cream gets very oily when mixing then refrigerate for 15-20 minutes before spreading on cookies.
* You can change the essence to your favorite flavor and design many other varieties to it keeping the base same.

Enjoy  !!

Sending this to Know Your Flour-Whole wheat flour event at Jagruti's space & Cookie event @ Life Scoops