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Mini raspberry melting moments
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Prep Time:
100 minutes
Cook Time:
20 minutes
Total Time:
120 minutes
Deliciously soft and tender cookies perfect for a delightful morning treat.
Ingredients:
  • 125g unsalted butter, softened
  • 49.50 gm pure icing sugar, sifted
  • 2.20 gm vanilla essence
  • 250.00 ml plain flour
  • 20.00 gm custard powder
  • pure icing sugar, to serve
  • 60g unsalted butter, softened
  • 1.10 gm vanilla essence
  • 112.50 gm pure icing sugar, sifted
  • 6 small frozen raspberries, thawed
Instructions:
  • Preheat your oven to 160°C/140°C fan-forced and line 2 baking trays with baking paper. In a mixing bowl, use an electric mixer to cream together butter, sugar, and vanilla until light and fluffy. Then, sift flour and custard powder over the mixture and stir with a wooden spoon until a soft dough forms.
  • Take 1 heaped teaspoon of dough to form 30 balls. Arrange them on prepared trays, leaving space for spreading. Gently press each ball with a fork dusted in flour until they are 1cm thick. Bake for 15 to 20 minutes until lightly golden. Let them cool on the tray for 10 minutes, then move to a wire rack to cool completely.
  • For the raspberry filling: Whip butter in a bowl until light and creamy using a whisk. Add vanilla and combine. Mix in icing sugar until well combined. Gently fold in raspberries.
  • Take 1 biscuit and spread 1 teaspoon of filling on the flat side. Top it with another biscuit to create a sandwich. Repeat with the rest of the biscuits and filling. Dust with icing sugar before serving.

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