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Raspberry Butter Creams ?
The taste of these is as though a custard cream, melting moment and a Monte Carlo got together and made a combo flavour. As you can imagine the Brit in my hubby loved the taste of these! ??
250g unsalted butter, softened
2/3 cup pure icing sugar, sifted
1/2 teaspoon vanilla essence
1 cup plain flour
1 cup self raising flour
4 tablespoons custard powder
120g unsalted butter, softened
1/4 teaspoon vanilla essence
1.5 cups icing sugar, sifted
1 handful of small frozen raspberries
Preheat oven to 160 degrees fan. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flours and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms. If the mixture is still too sticky, add a sprinkle of plain flour.
Using 1 teaspoon of dough per ball, make approximately 40 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. I like to make them different sizes – small and medium.
Meanwhile, make raspberry filling: with an electric mixer beat butter the butter, icing sugar, lemon juice, vanilla essence and raspberries until fluffy and whipped. in a bowl until light and creamy.
Pipe a ball of filling onto half of the biscuits and sandwich with the remaining biscuits.
Dust with icing sugar to serve and enjoy with a cuppa.