Raspberry Cream Biscuits
Ingredients
- butter
- icing sugar
- vanilla extract
- plain flour
- custard powder
- butter
- vanilla extract
- icing mixture
- frozen raspberries
Raspberry Cream Biscuits Instructions
To make these biscuits, first you will need to preheat your own to 160˚C (140˚ fan-forced) and line your baking trays with baking paper.
After adding the butter, sugar and vanilla to a large bowl, beat with an electric mixer until it is light and fluffy.
Sift the plain flour and the custard powder before adding to the mixture.
Carefully mix with a wooden spoon until the ingredients are starting to combine. A soft dough should form.
Using a heaped tsp of dough, make 30 balls – when put together, you will end up with 15 biscuits.
Place the balls of dough onto prepared trays and lightly flatten with a fork dipped in flour. Complete until you have 30 biscuits, lightly flattened on the trays.
Bake in the oven for 15-20 minutes, until golden in colour.
When finished, remove from oven, cool on trays for around 10 minutes before transferring to a wire rack to cool completely.
To make the raspberry filling, which the butter in a bowl until light and fluffy. Add the vanilla and icing sugar and mix until well combined.
Stir through the raspberries until the icing is smooth.
Once the biscuits are cool, spread the icing on the flat side of one biscuit and then sandwich together with another biscuit. Repeat with remaining biscuits.
Store in the fridge for up to 7 days.
Serve as is or dusted with icing sugar if you wish.
Some people may not like the lumps of the raspberries in the cream. To avoid this, simple push the raspberries through a sieve and use the juice in the icing.
Other Recipes
- Raspberry and White Chocolate Cheesecake Slice
- Raspberry and White Chocolate Cheesecake
- Strawberry and White Chocolate Cupcakes
- Strawberry Coconut Slice
- Choc Chip Cookie Slice
- Chocolate Weet-Bix Slice
- Chocolate Brownies
- Chocolate Fudge Slice
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Raspberry Cream Biscuits
Ingredients
- 125 g butter softened
- 1/3 cup icing sugar sifted
- 1/2 tsp vanilla essence
- 1 cup plain flour
- 2 TBSP custard powder
- pure icing sugar, to serve
- Raspberry Filling
- 60 g butter softened
- 1/4 tsp vanilla essence
- 3/4 cup pure icing sugar sifted
- 6 small frozen raspberries thawed
Instructions
Biscuits
- Preheat oven to 160˚C/140˚C fan-forced. Line 2 baking trays with baking paper.
- Using an electric mixer, beat the butter, sugar and vanilla in a large bowl, 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 tsp of dough per ball, make 30 balls. Place on prepared trays, leaving room for spreading.
- Using a fork dipped in flour, lightly flatten each biscuit until 1 cm thick. Bake for 15-20mins or until light golden.
- Cool on tray for 10 mins. Transfer to wire rack to cool completely.
Raspberry Filling
- Using a whisk, beat butter in a bowl until light and creamy.
- Add vanilla. Whisk to combine.
- Add icing sugar. Whisk until well combined.
- Stir in raspberries.
- Spread the flat side of 1 biscuit with 1 tsp of the filling. Sandwich with 1 other biscuit. Repeat with remaining biscuits and filling.
- Serve with dusted icing sugar.
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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