Raspberry Melting Moments
These biscuits perfect for all occasions and all ages. They are so easy for kids to make and fantastic for them to start learning to experiment with using different colours and flavours in their baking. They also make a delicious and creamy bite sized addition to any afternoon tea.
125g unsalted butter
1/3 cup pure icing sugar
1/2 teaspoon vanilla essence
1 cup plain flour
2 tablespoons custard powder
60g unsalted butter
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar
Handful of fresh raspberries
1 drop of pink food colour
- Preheat oven to 160°C and line 2 baking trays with baking paper. Beat the butter, sugar and vanilla until light and fluffy with a hand mixer.
- Sift flour and custard powder over butter mixture and stir until just combined and a soft dough forms.
- Use a teaspoon to scoop up a ball of dough, roll to shape and evenly place onto the baking tray. Continue until all the mix is used and the two trays are filled.
- Use a fork dipped in icing sugar to gently flatten the biscuit on the tray.
- Bake for 15 to 20 minutes or until light golden. Cool on a wire rack whilst you make the filling.
- Using your hand mixer, beat the butter until creamy. Add in the vanilla essence, food colouring and icing sugar and continue mixing to combine. Crush the raspberries and stir into the mixture.
- Once the biscuits outs are completely cool, take 1 teaspoon of filling and spread on the flat side of the biscuit. Continue to do this to half the biscuits and then sandwich the leftover biscuits on top. Dust with icing sugar to serve.
Why not experiment with adding different colours and flavours to the filling. Replace the vanilla with a spoonful of lemon juice or bubblegum essence and sprinkles. You can even add in a passionfruit pulp to serve with an afternoon tea.