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Tuesday, 18 May 2010

Mini Raspberry Melting Moments.

Makes 15. 125g unsalted butter, softened
1/3 cup icing sugar, sifted
1/2 tsp vanilla essence
1 cup plain flour
2 tbs custard powder
pure icing sugar, to serve

Raspberry filling
60g unsalted butter, softened
1/4 tsp vanilla essence
3/4 cup pure icing sugar, sifted
6 small frozen raspberries, thawed



1. Preheat oven to 160°C/ 140°C fan forced. Line two baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light & fluffy. Sift flour & custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.





2. Using 1 heaped teaspoon of dough per ball, make 30 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick.
Bake for 15 to 20 minutes or until light golden.
Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.

3. Meanwhile, make raspberry filling.
Using a whisk, beat butter in a bowl until light and creamy. Add vanilla. Whisk to combine. Add icing sugar. Whisk until well combined. Stir in raspberries.

4. Spread the flat side of 1 biscuit with 1 teaspoon of filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.

3 Comments:

Laura said...

Omg these look sooo delicious! What is the filling thats in the middle four biscuits? It doesn't look like raspberry.

Unknown said...

Yay, my first comment :) lol. I don't know if im replying right... but anyways. The pink colored filling is just buttercream with a couple crushed raspberries. And the plain one is normal butter cream with (i think!) i put a bit of lemon juice in it :)

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