And, what's more, I trudged through this to get the ingredients for you, my lovely readers:
So when I got home, I huddled up with soup and when I was all warmed up, I started to
- 300g self-raising flour
- 1/4 tsp bicarbonate of soda
- 1/2tsp salt
- 125g butter, room temperature
- 100g caster sugar
- 100g light brown sugar
- 2 eggs
- 1T almond extract
- 150g pistachios, finely chopped
- ~180ml buttermilk/yoghurt/milk - I used a mixture
- Stir together the dry ingredients in a small-ish bowl.
- Cream butter and sugar. When smooth, add eggs and almond extract.
- Gradually add dry ingredients and 90g of pistachios.
- Add buttermilk, yoghurt or milk until mixture has dropping consistency of American pancakes (not French) if you are using a whoopie pie maker machine. Otherwise, add less yoghurt so you can roll out and cut into circles the mixture before baking at around 180 degrees Celsius/355degrees Fahrenheit.
- 100g cream cheese
- 1 lemon, juice and zest
- 100g mini marshmallows
- Good knob butter
- loads of icing sugar
- Cream cream cheese, lemon juice and lemon zest.
- Melt butter and marshmallows in a pan over low heat. When smooth, add to cream cheese mixture and combine well.
- Add icing sugar until thick and won't fall out of edges of sandwich!
- Depending on the size of your whoopie pies, you can either cut them in half and place filling inside, or put two thinner whoopie pies together. I tried both and couldn't quite figure out the perfect way. Think it'll take some more practicing with 'my' fun new machine!
- Pipe around the edge and a bit into the middle. (I used a piping bag, although an offset spatula or pallet knife would have worked as long as the cakes were well cooked - sometimes mine were too soft and this technique broke them apart.)
- Squish the sandwiches together until a teeny bit of filling is visible and then roll the cookies in the remaining chopped pistachios.
And without the filling, flipped over halway through baking, they are imbued with a texture more akin to pancakes or griddle cakes than cake cake, which was a fun and less rich variation to have with afternoon tea!