Stuck for dessert or party ideas? Try these Lemon Raspberry Cookie Sandwiches for a fun eating adventure. These are my twist on an ice cream sandwich, made with marscapone cream and rahipere māota (fresh raspberries). Prepare them, store them in the fridge and bring them out when you are ready, with no drippy ice cream situation!
Make these using one batch of my Lemon, Raspberry & White Chocolate Biscuits. Then all you need to do is dollop or pipe a little bit on to 10 of the pihikete (biscuits). Add some rahipere (raspberries) if you want a pop of freshness. Add the taupoki (lids) on to each one and there you have it, a delicious and creamy biscuit sandwich! Kia pārekareka tātou - let's have some fun!
More recipes to try:
Are you craving a gooey cookie pie? Or do you want a simpler version? These Brown butter Chocolate Chip Cookies will work perfectly. Do you want a cookie that celebrate pata pīnati (peanut butter) and tiakarete (chocolate)? Look no further than my Ultimate Peanut Butter Cookies.
Photography and videography by Sarah Henderson.
Ingredient Tips for these Lemon Raspberry Cookie Sandwiches:
- Check out the full breakdown of the Raspberry & White Chocolate Biscuits here.
- Marscarpone: This has a wonderful hold to it but it can also be swapped out for thickened cream.
- Icing Sugar: A couple of tablespoons is all that is needed to gently sweeten the kirīmi (cream).
- Vanilla: Use whatever wanira (vanilla) you love.
- Raspberries: I prefer rahipere māota (fresh raspberries) for this recipe but you can also use ½ C of freeze-dried raspberries and crush them in to smaller pieces.
Expert Tips:
The only tip needed in this tohutao (recipe) is have fun with it. Play with the kai (food) and enjoy putting this together.
STEP BY STEP INSTRUCTIONS FOR these Lemon Raspberry Cookie Sandwiches:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Make the Biscuits:
Create the Lemon, Raspberry & White Chocolate Biscuits recipe according to the instructions and allow them to cool for 15 minutes.
Make sure you make 20 pihikete (biscuits) so you can make 10 cookie sandwiches.
2. Whip the Mascarpone Cream:
Add the mascarpone, puehu huka (icing sugar) and wanira (vanilla) in to a bowl.
Whip for 30 seconds or so with a whisk or a hand mixer until it is smooth.
3. Fill the Biscuits:
Pipe or dollop the kirīmi (cream) on to 10 of the cooled pihikete (biscuits).
Then add small pieces of rahipere (raspberries) on top of each one.
4. Complete the Lemon Raspberry Cookie Sandwiches:
Add the lids and store in the fridge for up to 8 hours before serving. Anything longer than this may effect the texture of the pihikete (biscuits).
Enjoy this flavour sensation!
Store the Biscuits:
Store the unfilled pihikete (biscuits) in the fridge or in a cool cupboard.
They will keep well like this for up to 5 days.
Try these other
Pihikete (Biscuit) Recipes
There is so much fun to be had whipping a batch of bikkies!
DID YOU ENJOY THIS RECIPE?
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I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Lemon Raspberry Cookie Sandwiches - Hanawiti Rēmana me te Rahipere.
Ingredients
The Simple Recipe - Te Tohutao Māmā
- 1 quantity Lemon, Raspberry & White Chocolate Biscuits
- 1 C (250 g) marscarpone
- 2 tablespoon puehu huka (icing sugar)
- 2 teaspoon wanira (vanilla)
- 125 g rahipere māota (fresh raspberries). You could also use ½ C of freeze-dried raspberries here)
Instructions
Make the Biscuits:
- Create the Lemon, Raspberry & White Chocolate Biscuits recipe according to the instructions and allow them to cool for 15 minutes. Make sure you make 20 pihikete (biscuits).
Whip the Mascarpone Cream:
- Add the mascarpone, puehu huka (icing sugar) and wanira (vanilla) in to a bowl. Whip for for 30 seconds or so with a whisk.
Fill the Biscuits:
- Pipe or dollop the kirīmi (cream) on to 10 of the cooled pihikete (biscuits).
- Add small pieces of rahipere (raspberries) on top of each one.
Complete the Lemon Raspberry Cookie Sandwiches:
- Add the lids and store in the fridge for up to 8 hours before serving. Anything longer than this may effect the texture of the pihikete (biscuits).Enjoy this flavour sensation!
Store the Biscuits:
- Store the unfilled pihikete (biscuits) in the fridge or in a cool cupboard. They will keep well like this for up to 5 days.
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