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Rosemary's cockles
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Celebrating October with pretty pink biscuits for breast cancer awareness.
Ingredients:
  • 125g butter, at room temperature
  • 140g (2/3 cup) caster sugar
  • 4.40 gm vanilla essence
  • 115g (3/4 cup) self-raising flour
  • 130g (1 cup) cornflour
  • 315g (1 cup) raspberry jam
  • 15g butter, softened, extra
  • 230g (1 1/2 cups) icing sugar mixture
  • 1-41.20 gm milk
  • 1-2 drops pink liquid food colouring
Instructions:
  • Preheat your oven to 180°C and prepare 2 baking trays by lining them with non-stick baking paper.
  • In a bowl, use an electric beater to whip together butter, sugar, and vanilla until light and creamy. Gradually add eggs one at a time, beating well after each addition. Sift in flour and cornflour, then stir until just combined.
  • Drop 20 rounded teaspoonfuls of mixture onto each baking tray, leaving space for spreading. Bake in the oven, rotating trays halfway, until golden brown (about 10-15 minutes). Let cool for 10 minutes before serving.
  • Spread the jam on half of the cockles, then sandwich them together with the remaining cockles and present on a plate.
  • In a bowl, mix the surplus butter and icing sugar. Slowly incorporate the milk, stirring until a smooth paste forms. Add the food coloring and mix well.
  • Frost the top of each cockle and let it sit for 15 minutes to firm up.

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