「Recipe·Japan」Hokkaido Rum and Raisin Buttercream Sandwich Cookie ,マルセイ バター サンド

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In Japan, Rokkatei is the popular desserts souvenir shop based in Hokkaido. Their Rum and Raisin Buttercream Sandwich Cookie, can be said to be one of the best representative of Hokkaido. It has been sold for more than 40 years. The raisins are soaked in rum and then mixed with creamy white chocolate butter filling, sandwiched between two crispy almond shortbread cookies, you can easily recreate it at home without going to Japan!

Rum and Raisin Buttercream Sandwich
Table Of Contents

The original Rokkatei shop is located in Obihiro, Hokkaido. It also has branches in major tourist destinations inside Hokkaido, such as Sapporo, Otaru, and New Chitose Airport. Although there are many branches around Hokkaido, other big cities outside Hokkaido such as Tokyo, Osaka, and Kyoto have no branches. In addition, the best taste period for Rokkatei’s special desserts is generally not that long, so if you have the opportunity to go to Hokkaido, don’t miss this dream dessert!

#Rokkatei 「六花亭製菓株式会社」 was founded in 1933, Its predecessor was Japan’s first white chocolate founding store “Senshuan“「千秋庵製菓」, which brought a sensational white chocolate craze from Hokkaido to other parts of Japan. Since 1977, it was officially renamed “Rokkatei”. The name was inspired by the snowflake crystals of Hokkaido, just like the hexagonal flowers. In the same year, they started selling these commemorative desserts for the name change. These #Rum and Raisin Buttercream Sandwich CookieMarusei Bata Sando, マルセイバター サンド」,Unexpectedly, it was highly praised by consumers and became the most popular signature dessert in the store. From then on, Rokkatei has also been promoted to the most representative souvenir store in Hokkaido.

Desserts are the blessing from the earth!

the philosophy behind Rokkatei

Regardless of the selection of ingredients, packaging design and product naming, etc., the use of historical background of Hokkaido Tokachi District, local customs and other unique stories are all connected to their products. 「マルセイバターサンド」, which is the Japanese name of this rum and raisin buttercream sandwich cookies, is to commemorate the founder of Tokachi District, Yoda Benzō, who led the Wansei Society and produced the original “Maru made cream”, which is the name of this dessert coming from. The character 「」on the packaging is said to be to commemorate the efforts of the Wansei Society to develop the Tokachi District.

As one of the most popular souvenir dessert in Hokkaido, these Rum and Raisin Buttercream Sandwich Cookies are made with carefully selected high-quality local ingredients from the Tokachi Plain in Hokkaido. The outer layers are shortbread cookies made from mixing of Hokkaido’s high-quality milk butter and Rokkatei’s special blend of wheat flour. they have a rich buttery fragrant and flavor, a crisp and airy texture, and they can be crushed between your fingers with a light pinch. The sweet buttercream fillings with a slight spiced rum aroma sandwiched between are made with Hokkaido Tokachi raw milk and white chocolate. It is mixed with a lot of rum aged raisins.

You can enjoy the crispy outer layer of cookies with moisture fillings in every single bite. The extraordinary taste from the soft and glutinous filling is really worthy of being the masterpiece of Rokkatei’s dream desserts! After eating a slice, the rich aroma of Hokkaido milk combined with the aroma of the mellow rum, and the sweetness of the raisins will entangle the taste buds of your tongue, and the after taste will last for a long time. After the sandwich cookies are slightly refrigerated and chilled, the slightly hardened filling will be even more delicious with a cup of hot tea or hot coffee!

Comparing to another popular souvenir in Hokkaido, Shiroi Koibito 「白色戀人」, I prefer this sandwich cookies with a little adulty flavor. The rum and raisin ice cream has always been my favorite among the many Haagen-Dazs ice creams. This adult-style ice cream with a hint of bitterness of rum has made me deeply in love with this magical combination of rum and raisins since I tried it for the first time. I have been trying to reproduce this rum raisin cream sandwich cookies at home. Although there are no local Japanese ingredients from Hokkaido, the taste is also very good, and the prepare time is not long, I hope you guys will try it and like it~

How I make Rum and Raisin Buttercream Sandwich Cookie

Rum aged raisins ingredients

Butter shortbread cookies ingredients

  • Unsalted butter 130g
  • Cake flour 250g
  • (affiliate link)Almond flour   60g
  • Granulated Sugar   60g
  • Egg yolks 2pc
  • Salt   3g
  • Baking powder   4g

Buttercream fillings ingredients

  • Rum aged raisins 90g
  • Spiced rum 15g
  • Granulated sugar 45g
  • (affiliate link)Dry milk powder 15g
  • (affiliate link)Vanilla paste   1/2 teaspoon
  • Unsalted butter  100g
  • White chocolate 50g

Instruction

To make the butter shortbread cookies

  • Mix the unsalted butter that have been softened at room temperature with granulated sugar in a (affiliate link)stand mixer at low speed first, and gradually turn to medium and high speeds, the mixture will become feathery; while mixing, you can pause and clean the bottom with a (affiliate link)silicone spatula;
  • Add two egg yolks at room temperature a little bit at a time, and continue to mix to form a vanishing cream;
  • Sift in (affiliate link)almond flour, salt and baking powder, and mix gently. Until the almond flour and butter are fully incorporated, sift in the cake flour and mix gently, until there is no obvious white crumbs. Any excessive mixing will easily produce gluten in the dough, and the butter cookies made with gluten will no longer crispy but hard and dense. (Mixed almond flour first can reduce the number of stirring required to fully mixing of the cake flour and butter);
  • Pace a sheet of (affiliate link)parchment paper on the table, lightly sprinkle a thin layer of flour, transfer the cookie dough to the parchment paper, and knead into a dough. Sprinkle with a thin layer of flour and cover with another layer of parchment paper to start shaping the dough. Use a (affiliate link)rolling pin to roll into flat bed, about 4-5 mm thick. If the dough is too soft and sticky, you can put it in the refrigerator for 15 minutes to rest, the butter will solidify a little and it will be easier to shape;
  • After shaping, put the dough over a (affiliate link)baking pan to keep the dough flat, and send it to the refrigerator to rest for more than two hours. Let the dough fully relax and absorb the moisture from the butter, which is a necessary step to make crispy cookies;

To make the raisin cream filling

  • While the cookie dough is relaxing and resting, the filling can be prepared. Quickly stir the unsalted butter that has been softened at room temperature to whiten, mix in the granulated sugar and (affiliate link)vanilla paste, stir until feathery, then add the white chocolate and (affiliate link)milk powder melted in insulated water, and stir it into a white cream.
  • Slightly chopped the rum aged raisins, add the raisins and rum to the white cream cream and mix well, put it into the piping bag for later use;

To bake

  • I use a (affiliate link)Breville Smart Toaster Oven with convection function. First preheat it at 180C (350F), and take out the chilled cookie dough, use a rectangular (affiliate link)pineapple cake mold to press the cookies, and place them evenly on a (affiliate link)silicone mesh mat. After the oven has been preheated, put it in the oven and bake for 18 minutes. After baking for about 10 minutes, the home will be filled with the aroma of butter;
  • After the cookies are baked, take them out of the oven, and carefully transfer the cookies to a (affiliate link)cooling rack to let cool. Pay attention to the high temperature of the bakeware, you can use some tools, and do not use your bare hands! (If it is not transferred from the baking pan, the bottom surface of the cookie will continue to be slowly heated due to the residual temperature of the baking pan, and the color will be darker than the surface in the end);

To assemble

  • Take two well-cooled cookies, brush a thin layer of rum, and squeeze some buttercream filling to complete the delicious Rum and Raisin Buttercream Sandwich Cookie!

Notes

  1. How to make rum aged raisin:
    1. Take a glass bottle that can be sealed nicely. I use a sealed bottle with a wire clamp to clamp the opening of the bottle. I like using some large and sweet raisins. First, boil a pot of hot water. After the water is boiled, add the raisins. Boil a little bit to remove the dirt on the surface of the raisins for about 2-3 minutes, filter out the dirty water and put the raisins on the kitchen (affiliate link)paper towels to drain the water;
    2. Put the clean raisins into the bottle and pour some spiced rum. There is actually no special requirement for what kind of rum you are going to use. The amber color rum is spiced and aged in oak barrels, which is more suitable for making desserts. The ordinary transparent ones are suitable for mixing drinks. I just took one in my cabinet and poured it into it. (This Captain Morgan’s rum is a local brand in our state. It’s quite fragrant, hahahaha). Don’t put too much raisins. The amount of rum just need to cover the raisins. After a while, the raisins will expand after absorbing the rum. If they are too much, there is a danger of bursting the glass bottle;
    3. Seal the bottle and store it in a cool place. Generally, it can be used after a week. The longer it is left, the richer the flavor will be. The longer the rum is aged, the pungent flavor of the rum will gradually disappear, leaving only the pure sweetness. This rum-aged raisins can be used in many ways, or putting some raisins and rum over ice cream, it will immediately bring a hint of rum and enhance the flavor;
    4. The rum is slowly absorbed by the raisins, and you can occasionally add some new rum into it. If the raisins are almost consumed, scoop out the remaining raisins, repeat the above steps, add new raisins and rum, and then cover with the remaining raisins. Our family keeps such a small pot all year round.
  2. Those who don’t have raisins can substitute with dried cranberries, which tastes great too,
  3. If you don’t have almond flour, you can use all cake flour instead. The purpose of adding almond flour is to further reduce the gluten of cake flour, and the almond flour will have a mellow aroma of nuts after baking. It is a secret weapon for a more crispy shortbread cookie. By adding granulated sugar to the cookie dough. when the granulated sugar is baked at a high temperature, it will melt, and it will crystallize again after cooling. The cookie dough will be more crispy and crunchy too.
  4. The butter must be softened at room temperature. If the room temperature at home is relatively low and the butter cannot be sufficiently softened, consider cutting the butter into small cubes and blow with a hot air blower. Wait until some of the butter is melted, while most of which are still lumps. Never overheat the butter and melt the butter into liquid. The softened butter is then mixed and beat at a high speed. After being mixed with air, it will become slightly white and feathery. The air-filled butter will expand slightly when it is baked, and the cookies made from such butter will be crunchy and airy.
  5. The egg yolks added to the butter must be at room temperature too, so that the butter will not clump and separate from the oil and water because of the cooling down effect from low-temperature egg yolk taken out of the refrigerator. Adding egg yolk can make cookies more crispy, adding egg whites can make cookies crunchier. Because I don’t want the sandwich cookies to be too hard and crunch. When you are eating, the hard cookie will squeeze the filling and make you feel very embarrassed. So this time, I will make a crispy sandwich cookie with fillings.
4 from 1 vote

Hokkaido Rum and Raisin Buttercream Sandwich Cookie

In Japan, Rokkatei is the popular desserts souvenir shop based in Hokkaido. Their Rum and Raisin Buttercream Sandwich Cookie, can be said to be one of the best representative of Hokkaido. It has been sold for more than 40 years. The raisins are soaked in rum and then mixed with creamy white chocolate butter filling, sandwiched between two crispy almond shortbread cookies, you can easily recreate it at home without going to Japan!
Servings 14 Cookies
Prep Time 30 mins
Cook Time 30 mins
Assemble time 15 mins
Total Time 1 hr 15 mins

Equipment

Ingredients

Rum Aged Raisins

  • 100 g Raisins
  • 80 g Rum

Butter Shortbread Cookies

  • 130 g Unsalted Butter
  • 250 g Cake Flour
  • 60 g (affiliate link)(affiliate link)Almond Flour
  • 60 g Granulated Sugar
  • 2 Egg Yolk
  • 3 g Salt
  • 4 g Baking Powder

Rum and Raisins Buttercream Fillings

  • 90 g Rum Aged Raisins
  • 15 g Rum
  • 45 g Granulated Sugar
  • 15 g (affiliate link)(affiliate link)Dry Milk Powder
  • ½ teaspoon (affiliate link)(affiliate link)Vanilla Paste
  • 100 g Unsalted Butter
  • 50 g White Chocolate

Instructions

To make rum aged raisins

  • Take a glass bottle that can be sealed nicely. I use a sealed bottle with a wire clamp to clamp the opening of the bottle. I like using some large and sweet raisins. First, boil a pot of hot water. After the water is boiled, add the raisins. Boil a little bit to remove the dirt on the surface of the raisins for about 2-3 minutes, filter out the dirty water and put the raisins on the kitchen paper towels to drain the water;
    Put the clean raisins into the bottle and pour some spiced rum. There is actually no special requirement for what kind of rum you are going to use. The amber color rum is spiced and aged in oak barrels, which is more suitable for making desserts. The ordinary transparent ones are suitable for mixing drinks. I just took one in my cabinet and poured it into it. (This Captain Morgan’s rum is a local brand in our state. It’s quite fragrant, hahahaha). Don’t put too much raisins. The amount of rum just need to cover the raisins. After a while, the raisins will expand after absorbing the rum. If they are too much, there is a danger of bursting the glass bottle;
    Seal the bottle and store it in a cool place. Generally, it can be used after a week. The longer it is left, the richer the flavor will be. The longer the rum is aged, the pungent flavor of the rum will gradually disappear, leaving only the pure sweetness. This rum-aged raisins can be used in many ways, or putting some raisins and rum over ice cream, it will immediately bring a hint of rum and enhance the flavor;
    The rum is slowly absorbed by the raisins, and you can occasionally add some new rum into it. If the raisins are almost consumed, scoop out the remaining raisins, repeat the above steps, add new raisins and rum, and then cover with the remaining raisins. Our family keeps such a small pot all year round.

To make butter shortbread cookies

  • Mix the unsalted butter that have been softened at room temperature with granulated sugar in a (affiliate link)stand mixer at low speed first, and gradually turn to medium and high speeds, the mixture will become feathery; while mixing, you can pause and clean the bottom with a (affiliate link)silicone spatula;
  • Add two egg yolks at room temperature a little bit at a time, and continue to mix to form a vanishing cream;
  • Sift in (affiliate link)almond flour, salt and baking powder, and mix gently. Until the almond flour and butter are fully incorporated, sift in the cake flour and mix gently, until there is no obvious white crumbs. Any excessive mixing will easily produce gluten in the dough, and the butter cookies made with gluten will no longer crispy but hard and dense. (Mixed almond flour first can reduce the number of stirring required to fully mixing of the cake flour and butter);
  • Pace a sheet of (affiliate link)parchment paper on the table, lightly sprinkle a thin layer of flour, transfer the cookie dough to the parchment paper, and knead into a dough. Sprinkle with a thin layer of flour and cover with another layer of parchment paper to start shaping the dough. Use a (affiliate link)rolling pin to roll into flat bed, about 4-5 mm thick. If the dough is too soft and sticky, you can put it in the refrigerator for 15 minutes to rest, the butter will solidify a little and it will be easier to shape;
  • After shaping, put the dough over a (affiliate link)baking pan to keep the dough flat, and send it to the refrigerator to rest for more than two hours. Let the dough fully relax and absorb the moisture from the butter, which is a necessary step to make crispy cookies;

To make the raisin cream filling

  • While the cookie dough is relaxing and resting, the filling can be prepared. Quickly stir the unsalted butter that has been softened at room temperature to whiten, mix in the granulated sugar and (affiliate link)vanilla paste, stir until feathery, then add the white chocolate and (affiliate link)milk powder melted in insulated water, and stir it into a white cream.
    Slightly chopped the rum aged raisins, add the raisins and rum to the white cream cream and mix well, put it into the piping bag for later use;

To bake

  • I use a (affiliate link)Breville Smart Toaster Oven with convection function. First preheat it at 180C (350F), and take out the chilled cookie dough, use a rectangular (affiliate link)pineapple cake mold to press the cookies, and place them evenly on a (affiliate link)silicone mesh mat. After the oven has been preheated, put it in the oven and bake for 18 minutes. After baking for about 10 minutes, the home will be filled with the aroma of butter;
    After the cookies are baked, take them out of the oven, and carefully transfer the cookies to a (affiliate link)cooling rack to let cool. Pay attention to the high temperature of the bakeware, you can use some tools, and do not use your bare hands! (If it is not transferred from the baking pan, the bottom surface of the cookie will continue to be slowly heated due to the residual temperature of the baking pan, and the color will be darker than the surface in the end);

To assemble

  • Take two well-cooled cookies, brush a thin layer of rum, and squeeze some buttercream filling to complete the delicious Rum and Raisin Buttercream Sandwich Cookie!

Notes

  1. Those who don’t have raisins can substitute with dried cranberries, which tastes great too. 
  2. If you don’t have almond flour, you can use all cake flour instead. The purpose of adding almond flour is to further reduce the gluten of cake flour, and the almond flour will have a mellow aroma of nuts after baking. It is a secret weapon for a more crispy shortbread cookie. By adding granulated sugar to the cookie dough. when the granulated sugar is baked at a high temperature, it will melt, and it will crystallize again after cooling. The cookie dough will be more crispy and crunchy too.
  3. The butter must be softened at room temperature. If the room temperature at home is relatively low and the butter cannot be sufficiently softened, consider cutting the butter into small cubes and blow with a hot air blower. Wait until some of the butter is melted, while most of which are still lumps. Never overheat the butter and melt the butter into liquid. The softened butter is then mixed and beat at a high speed. After being mixed with air, it will become slightly white and feathery. The air-filled butter will expand slightly when it is baked, and the cookies made from such butter will be crunchy and airy.
  4. The egg yolks added to the butter must be at room temperature too, so that the butter will not clump and separate from the oil and water because of the cooling down effect from low-temperature egg yolk taken out of the refrigerator. Adding egg yolk can make cookies more crispy, adding egg whites can make cookies crunchier. Because I don’t want the sandwich cookies to be too hard and crunch. When you are eating, the hard cookie will squeeze the filling and make you feel very embarrassed. So this time, I will make a crispy sandwich cookie with fillings.
 
Calories: 282kcal
Cost: 15
Course: Baking, Biscuits, Afternoon Tea, Cookies, Snacks
Cuisine: Asia, Japanese
Keyword: Japan, Hokkaido, Rum and raisins, Buttercream Sandwich Cookie

Nutrition

Calories: 282kcal | Carbohydrates: 30.1g | Protein: 3.8g | Fat: 16.7g | Saturated Fat: 9.5g | Cholesterol: 66mg | Sodium: 188mg | Potassium: 113mg | Fiber: 1.1g | Sugar: 14.3g | Calcium: 45mg | Iron: 1mg

Recipe is inspred by:@糖餃子Sweet Dumpling,@Machi’s Sweets Cookingマチの洋菓子工房,@波波小姐的廚房

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