Adding a raspberry flavour to these classic melting moment biscuits is delightful. Even if I cut one in half, thinking that is enough, it’s not long before I’m back in the tin for the other half!
For the biscuits
| 200 g | Butter, softened |
| ¾ cup | Icing sugar, sifted |
| 1 cup | Plain flour |
| 1 cup | Cornflour |
| ½ tsp | Baking powder |
| ½ tsp | Freeze-dried raspberry powder |
For the icing
| 100 g | Butter, softened |
| 1 ½ cups | Icing sugar, sifted, use up to 2 cups |
| 1 Tbsp | Milk |
| ½ cup | Freeze-dried raspberries (Main) |
For the topping
| 1 sprinkle | Icing sugar |
| 1 small handful | Freeze-dried raspberries |
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Directions
- Heat the oven to 180C. Line 2 baking trays with baking paper.
- Cream together the butter and icing sugar until light and fluffy. Sift over the flour, cornflour and baking powder with a pinch of salt. Mix until you nearly have a smooth dough, add in the raspberry powder and continue mixing but leaving it slightly swirled.
- Using heaped teaspoonfuls of dough, roll into balls and place on the prepared trays as you go, leaving each a little distance apart. Press down with a floured fork.
- Place in the oven and bake for 18-20 minutes until golden around the edges and on the base. Rotate trays during cooking for an even bake. Leave to cool for 1-2 minutes before placing on a wire rack to cool.
- To make the raspberry butter cream filling, cream the butter and icing sugar together until light and fluffy, adding milk to give you a spreading consistency. Using your hands, lightly crush the freeze-dried raspberries into the butter cream and mix.
- Sandwich cold biscuits together with the raspberry butter cream filling. Finish with a sprinkling of icing sugar and crushed freeze-dried raspberries.
Kathy recommends
- Make melting moments by sandwiching these biscuits together withsmall batch raspberry jam
- Mix a littleraspberry jaminto the butter cream filling instead of the freeze-dried raspberries
