Tea Time Champagne Cream Wafers

5 from 1 vote

These tasty, elegant cookies just melt in your mouth and will be a welcome addition to any cookie plate or tea time platter.

Prep Time30

Cook Time11

Chill Time1

Total Time1 41

Course: Dessert

Cuisine: British

Servings: cookies

Calories: 138kcal

Combine flour, butter and cream in a food processor. Pulse until dough comes together. Turn out to a floured work surface. Divide dough into 3 discs and refrigerate for 1 hour.
When ready to work with the dough. Line 2 baking sheets with parchment or silicone. Preheat oven to 350° F. Roll dough disc out on floured work surface to about ¼" thickness. Err on the side of thicker rather than thinner. You don't want cookies to brown during baking and they will if they are too thin.
Use a small cookie cutter, about 2" in diameter, and cut out cookies. Repeat with each disc, rerolling dough scraps as necessary until you have 72 cookies. (Number will depend on the size of your cookie cutter but you need an even number.)
Sprinkle the cookie cut outs generously with sparkling sugar. Bake cookies about 12 minutes, switching trays mid way if necessary. (You may have bake in 2 batches.)
Watch cookies toward the end of baking time. You don't want them to brown.
Allow cookies to cool completely before assembling.

While cookies are baking and cooling, beat the butter, and icing sugar until well mixed. Add the jelly and beat in til uniformly mixed. Add food colouring at this point if using. Add the lemon juice and mix well. Filling should be light and fluffy. Transfer filling to a piping bag if desired.

You will cover half the cooled cookies with the filling and top the filling with the remaining cookie cut outs. Pipe or drop enough filling to cover the cookie cut out to the edges. Filling should be thick (¼-1/2" ). Top with the remaining cookie cut outs. Do not press down.
Cookies will freeze tightly sealed for up to 3 months. Store in an airtight container