The Baker

Prepared biscuits ready to put in the oven.



Cooling the biscuits in the wire rack... no photos of finished product:-(

Raspberry melting moments recipe:

125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 tsp vanilla essence
1 cup plain flour
2 tbsps custard powder
pure icing sugar, to serve

Raspberry filling;
1/4 tsp vanilla essence
60g unsalted butter, softened
3/4 c pure icing sugar
6 small frozen raspberries, thawed

->> Preheat oven to 160C. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture.
Stir with a wooden spoon until just combined and a soft dough forms.
->>Using 1 heaped teaspoon of cough per ball, make 30 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.

->>Combine all filling ingredients and whisk until well combined.

->> spread the flat side of 1 biscuit with 1 tsp filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.