Raspberry creams

Serves: 20

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Total Time: 26

Prep Time: 20

Cook Time: 6

• 75g/3oz butter, softened
• 125g/4oz icing sugar
• 1 medium egg, beaten
• 1?2tsp vanilla extract
• 200g/7oz plain flour
• 1 teaspoon(s) baking powder
• For the filling
• 125g/4oz raspberries
• 1 teaspoon(s) sugar
• 5 tablespoon(s) double cream, whipped
• 150g/5oz white chocolate, melted and cooled

Method

1. 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.
2. 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.
3. 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.

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