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.


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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