Oolong Shortbread Sandwich Cookies

Step 1

In a small bowl, mix the Redpath® Golden Yellow Sugar and oolong tea leaves until well combined. Add the orange zest and, with the back of a spoon or clean fingers, rub the zest into the sugar mixture until fragrant. Set aside.

Step 2

In a medium bowl, whisk together all-purpose flour, cornstarch, and salt until no lumps remain.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and creamy; 1 minute.

Step 4

Add in the brown sugar mixture and the Redpath® Icing Sugar. Cream on medium-low speed until well combined; do not aerate. Scrape down the sides of the bowl.

Step 5

Add in the yolk and vanilla extract. Mix on low to medium-low speed until just incorporated.

Step 6

Add in dry ingredients. Mix on low speed until it just comes together, and no flour streaks remain. For easier rolling, divide dough in half and pat into discs.

Step 7

Place a disc between two pieces of parchment and roll to ¼-inch thickness. Repeat process with the other dough disc. Place the rolled out dough onto a baking sheet and into the fridge to chill; 1 hour.

Step 8

Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.

Step 9

Remove one sheet of rolled out dough, and with a 2½-inch round cutter, cut out circles and place them onto the prepared baking sheet. With a small cookie cutter or paring knife, cut out a hole or shape in half of the cookies (scraps can be rerolled and cut). Place baking sheet in the fridge to chill; 10 minutes.

Step 10

Place chilled cookies into the preheated oven. Bake for 8 to 10 minutes; rotating the sheet halfway through baking. Edges and bottoms should be pale golden in colour.

Step 11

Let cookies cool on baking sheet for 10 minutes before carefully removing and placing onto a wire cooling rack to cool completely.

To assemble:

Step 1

Flip the cookies without the cutouts so that the bottoms are facing up. Spread about a teaspoon of marmalade onto each flipped cookie, leaving a tiny edge free from jam around the cookie. Gently press a top (the cookies with a cutout) onto each bottom.

Step 2

Any leftovers can be stored in an airtight container at room temperature for up to 5 days, in the fridge for at least a week, and in the freezer for 3 months.