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Amarula Creamy Elephant Cookies

Deliciously indulgent elephant shaped sandwich cookies filled with Amarula cream.
  • For the Filling
  • 100ml Amarula Cream Liqueur
  • 20g Cornflour
  • 2 Egg yolks
  • 1 Vanilla Pod
  • 100ml Milk
  • 90g Sugar, fine
  • 250g Butter, cold, coarsely diced
  • For the dough and the decoration
  • 220g Flour, type 405
  • 100g Butter, lukewarm
  • Icing sugar for dusting
  • Salt
  • 20ml Amarula Cream Liqueur
  • 2 Egg yolks
  • Sugar Pearls
  • Gold Dust
  • Mocha Beans
  • Chocolate Icing
  • Elephant Cookie Cutters, small and Large
  • For the filling, first mix the Amarula Cream liqueur with the starch and the egg yolk.
  • Cut the vanilla pod in half lengthwise and scrape out the pulp.
  • Then bring both to the boil with the milk and sugar.
  • Remove the pod, stir in the starch mixture and bring to the boil again briefly.
  • Put the cream into a food processor and gradually mix in the butter cubes.
  • Then refrigerate the cream and stir well again before using.
  • For the pastry, preheat the oven to 170 degrees (convection oven, 160 degrees) and line two baking sheets with baking paper.
  • Knead the flour, butter, icing sugar, 1 pinch of salt and Amarula Cream liqueur into a smooth dough.
  • Then add the egg yolk and knead it in.
  • Form the dough into a lump, wrap in cling film and chill for 30 minutes.
  • Lightly flour the work surface and roll out the dough to a 3 mm thickness and cut out biscuits with the elephant cutters.
  • Bake for 10 minutes on the middle shelf.
  • Cut out every second elephant in the middle again with a smaller elephant cutter.
  • Place the elephants on the baking tray.
  • Then remove and leave to cool.
  • Finally, put two elephants together with a little cream and decorate with sugar pearls, gold dust or mocha beans, and chocolate icing.
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Made With

Amarula Cream Liqueur

Our original classic cream liqueur is a velvety smooth cream liqueur, infused with the exotic taste of the marula fruit, since its introduction in September 1989.

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