( MAKES 13 )
Photo by Tam West
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|
|½ tsp||Baking powder|
|½ tsp||Freeze-dried raspberry powder|
For the icing
|100 g||Butter, softened|
|1½ cups||Icing sugar, sifted, use up to 2 cups|
|½ cup||Freeze-dried raspberries|
For the topping
- 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.
- Make melting moments by sandwiching these biscuits together with small batch raspberry jam
- Mix a little raspberry jam into the butter cream filling instead of the freeze-dried raspberries
More raspberry recipes from Kathy