Mango cream cookies recipe | Mango sandwich cookies recipe
Mango cream cookies recipe. Easy and tasty mango cream sandwiched between crispy shortbread cookies
Servings: 14
Calories: 398kcal
Ingredients
- For cookies
- 1 cup all purpose flour
- 1/4 cup corn flour
- 1/4 cup powdered sugar
- 1/4 cup soft butter
- 1 tablespoon honey
- Vanilla
- For butter cream
- 2 tablespoons fresh mango pulp
- 1/4 cup butter
- 1/4-1/2 cup icing sugar
Instructions
- Take soft butter, sugar, vanilla and honey in a mixing bowl. Beat well until creamy.
- Add maida and corn flour and mix well. Make a dough and wrap in parchment paper. Chill for an hour or 2.
- Preheat oven at 180C. Roll the dough into 1/4" thick round and cutout cookies. Arrange on a greased baking tray and bake for 12-15 minutes. The cookies should very slightly change color in the edges. They crisp up very well on cooling. Let the cookies cool thoroughly before filling
- To make mango cream filling: Beat soft butter, mango pulp and icing sugar until light and creamy. Spoon the mango cream in between two cookies and press gently. Filled mango cream cookies can be stored for 2-3 days in airtight container.
Notes
1. The frosting recipe will yield more than what is required for filling the cookies. It can be used for frosting cakes etc.
2. You can use tinned mango pulp as well
2. You can use tinned mango pulp as well
Nutrition
Calories: 398kcal