These Soft Prune Sandwich Cookies feature a tender oat flour dough layered around a rich, wine-simmered prune filling. Made with brown sugar and fine oat powder, this bakery-style traybake combines deep fruity sweetness with a soft, comforting crumb. It is an exquisite treat to slice and serve alongside coffee or tea.
Soft Prune Sandwich Cookies
Course: DessertCuisine: WesternDifficulty: EasyServings
15
servingsPrep time
30
minutesCooking time
40
minutesCalories
100
kcalIngredients
- For the Cookie Dough:
Unsalted Butter: 180g (softened at room temperature)
Brown Sugar:130g
Egg:1
Cake Flour:260g
Oat Powder (Oat Flour):100g
Baking Powder:1/2 tsp
Egg (for egg wash):1
- For the Prune Filling:
Pitted Prunes:350g
Red Wine:150ml (150cc)
Granulated Sugar:10g
Vanilla Extract / Oil:A few drops
Directions
- Prep the Prunes
- Cut prunes in half. Simmer over low heat with red wine, sugar, and vanilla for 4–5 minutes until soft, then cool completely.
- Make the Dough
- Cream butter and Sanonto sugar together until fluffy. Gradually mix in the beaten egg. Fold in the sifted cake flour, oat powder, and baking powder until just combined. Wrap and chill in the fridge for 30 minutes.
- Assemble & Bake
- Roll out half the dough onto a 30cm baking sheet and prick with a fork. Spread the cooled prune filling evenly, then cover with the remaining rolled dough. Brush with egg wash, score a pattern with a fork, and bake at 170°C (340°F) for 35 minutes.
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