Recipe of Any-night-of-the-week Rum Raisin Buttercream Sandwich

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Quick Rum Raisin Buttercream Sandwich. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rum Raisin Buttercream Sandwich, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rum Raisin Buttercream Sandwich delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can cook Rum Raisin Buttercream Sandwich using 12 ingredients and 18 steps. Here is how you can achieve it.

More details at
http://www.chez-k.org/cookies/rum-raisin-buttercream-sandwich/

Ingredients and spices that need to be Make ready to make Rum Raisin Buttercream Sandwich:

1. Rum Raisin
2. Raisin
3. Rum
4. Cookies
5. 50 g Butter(Salted)
6. 30 g Icing Sugar
7. 25 g Milk
8. 65 g White Flour
9. Buttercream
10. 25 g Butter
11. 10 g Honey
12. 25 g White Chocolate

Steps to make Rum Raisin Buttercream Sandwich

1. Operation Time / 25 min Oven Temperature / 350F Baking Time / 15 min
2. Rum Raisin
3. Add the raisins and rum to a small bowl and keep in the fridge overnight or longer.
4. Cookies
5. Preheat oven to 350F and line a cookie sheet with parchment paper.
6. Sift the flour into a medium mixing bowl and set aside until use.
7. Cream the butter and icing sugar.
8. Add the milk to the butter mixture and whisk well.
9. Add the flour to the butter mixture and use a rubber spatula to mix well. Keep in the fridge for 3 hours or until solid.
10. Place the mixture on a lightly floured surface. Roll out the dough to about 3mm thickness. Cut out the cookie shapes with a cookie cutter and place on a clean table.
11. Place on prepared baking sheet. Bake for 15 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack.
12. Buttercream & Assembly
13. Use a strainer to drain the rum from the raisins. Set aside the raisins until use.
14. Cream the butter and honey.
15. Melt the white chocolate. Add to the butter mixture and whisk well.
16. Using a piping bag or spoon, place a dollop of the cream on the cookie halves.
17. Place a few rum raisins on the butter cream and place a dollop of the buttercream on top.
18. Add another cookie to make a sandwich.

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