For a simple sweet treat try these delicious melting moments with raspberry puree!
- 125g butter, softened
- 3/4 cup (110g) plain flour
- 1/4 cup (40g) icing sugar mixture
- 2 tablespoons cornflour
- 2 tablespoons custard powder
- 1 teaspoon finely grated lemon rind
- 1/4 cup frozen raspberries
- 60g butter, softened, extra
- 2/3 cup (110g) icing sugar mixture, extra
- 1/2 teaspoon finely grated lemon rind, extra
- 2 tablespoons raspberry jam
Step 1 Preheat oven to 160C. Line a baking tray with baking paper. Use an electric mixer to beat the butter in a medium bowl until very pale. Add the flour, icing sugar, cornflour, custard powder and lemon rind. Stir until just combined.
Step 2 Roll 2 teaspoonfuls of mixture into balls and place on the prepared tray, 3cm apart. Use a fork, lightly dusted in cornflour, to gently flatten each ball. Bake for 10 mins or until lightly golden and just cooked through. Set aside on the tray for 30 mins to cool.
Step 3 Place the raspberries in a small saucepan over low heat. Cook for 2 mins or until raspberries break down. Strain through a fine sieve into a bowl.
Step 4 Use an electric mixer to beat the extra butter in a medium bowl until very pale. Gradually add the icing sugar, beating well after each addition. Add the raspberry puree and the extra lemon rind. Beat until well combined.
Step 5 Spread the icing over the flat side of half the biscuits. Spread the jam over the remaining biscuits. Sandwich the biscuits together.
Source: Taste – Coles Magazine