Ingredients

The following ingredients have 12 Servings
  • 500 g fresh raspberries (washed)
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 125 g butter (1 stick, softened)
  • 1/2 cup caster sugar
  • 1 egg (beaten)
  • 2 cups flour
  • 1 teaspoon baking powder
  • 100 g butter (softened)
  • 300 g icing sugar (sifted)
  • 1 tablespoon cream
  • 1 vanilla pod (scraped)

Instruction

  • To make the raspberry jam, combine all the ingredients in a saucepan over medium heat then allow to come to a boil and cook for 10 minutes. To test if the jam is ready, spoon some of the jam onto a plate, allow to cool slightly and drag your finger through the mixture. If the liquid doesn't bleed into the line again, the jam is ready.
  • Transfer the jam to a sterilized jar and allow to cool completely.
  • To make the cookies, pre-heat the oven to 180°c and line two baking trays with baking paper.
  • Beat the butter and sugar together in a bowl until light and creamy then beat in the egg. Sift together the flour and baking powder and fold into the butter mixture. Mix until the dough comes together in a ball then bring together with your hands, making sure the dough has been mixed through.
  • Form balls just smaller than the size of golf balls and place them on the baking trays. Flatten with a fork then place in the oven and allow to bake for 10-15 minutes or until the cookies are golden brown and cooked through.
  • Remove from the oven and allow to cool completely.
  • While the cookies cool, whip together the butter and sugar for the butter cream until light and fluffy. Add the cream and vanilla seeds and mix through.
  • Sandwich the cookies with a bit of the raspberry jam and the vanilla butter cream.
  • Place in the fridge to set for 10-20 minutes before serving.