Ingredients
The following ingredients have 25 Servings
- 250 gram unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup (80g) icing (confectioners') sugar
- 1 1/2 cup (225g) plain (all-purpose) flour
- 1/2 cup (75g) cornflour (cornstarch)
- 90 gram unsalted butter, softened
- 3/4 cup (120g) icing (confectioners') sugar
- 1 tablespoon raspberry jam
- 45 gram raspberries
- 1/2 cup (80g) icing (confectioners') sugar
Instruction
- Preheat oven to 160°C/325°F.
- Line oven trays with baking paper.
- Beat butter, extract and sifted icing sugar in small bowl with electric mixer until light and fluffy.
- Transfer mixture to large bowl. Stir in sifted flours, in two batches. With floured hands, roll rounded teaspoons of mixture into balls; place about 2.5cm apart on trays.
- Flatten slightly with a floured fork. Bake biscuits about 15 minutes. Cool on trays.
- Meanwhile, make raspberry butter cream: beat butter and sifted icing sugar in small bowl with electric mixer until light and fluffy; fold in jam, for marbled effect.
- Next make raspberry icing: push raspberries through fine sieve into small bowl; discard seeds. Stir in sifted icing sugar.
- Sandwich biscuits with raspberry butter cream; top with raspberry icing.
