“Marusei butter sandwich” is the best and long-seller sweet product in Hokkaido where I was born.
I was fascinated with the delicious rum & raisin cream even when I was a little child.
I tried to remember the flovour and made the similar cookies.
Yes, I think it’s close enough.
But I miss my hometown after I’ve eaten few cookies.
——————————
— Rum Raisin Cream Sandwich Cookies —
100g plain flour
30g almond powder
60g unsalted butter, softened
40g sugar
1/2 teaspoon baking powder
1 egg yolk
*****
— for the rum raisin cream filling —
80g raisins
4 tablespoons dark rum
60g unsalted butter, softened
70g white chocolate
——————————
— to make the cookie dough —
Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk.
Sift together the flour, almond powder and baking powder into the butter mixture and mix everything until combined.
Shape the cookie dough into a log, approximately 2 inches in diameter. Wrap in cling film and refrigerate about 2 hours.
Unwrap the dough, slices into 0.2 inch thick and place on a baking try lined with baking paper.
Bake in a preheated 180C/356F for about 15 minutes until golden. Leave to cool the cookies.
*****
— to make the rum raisin cream filling —
Place the raisins in a bowl, pour in the rum and cover with cling film, leave to soak at room temperature for about 2 hours.
Set a bowl on top of hot water and melt the white chocolate. Let it cool down a bit.
Place the butter in another bowl, beat until light and smooth.
Add the melted white chocolate into the butter, mix them well.
Add the rum-raisin into the bowl, mix everything together and leave the cream mixture until a little bit harder.
*****
Spread the rum raisin cream filling over half the cookies and top with the remainder.
Refrigerate them for few hours until chilled.