Recipe home
Raspberry creams
Ingredients
75g/3oz butter, softened
125g/4oz icing sugar
1 medium egg, beaten
1⁄2tsp vanilla extract
200g/7oz plain flour
1tsp baking powder
For the filling
125g/4oz raspberries
1tsp sugar
5tbsp double cream, whipped
150g/5oz white chocolate, melted and cooled
They taste as good as they look!
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Method
Cream together butter and sugar till pale and fluffy. Beat in egg and vanilla, then mix in flour, baking powder and pinch salt till smooth. Between 2 pieces clear film, roll mix out to £1 coin thick. Chill for 1 hr.
Preheat oven to gas mark 4/180°C (170°C in a fan oven). Line a baking sheet with baking parchment. Cut chilled dough into rounds with a 4cm/11⁄2in cookie cutter, and place on baking sheet 5cm/2in apart. Bake for 6-8 mins, or till very pale gold. Cool on baking sheet for 5 mins, then transfer to rack to cool.
Blend raspberries and sugar then sieve to remove seeds. Whip cream and raspberry juice into white chocolate. Chill for 1 hr. Sandwich cooled biscuits with raspberry filling.
Comments
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