Melting Moment Biscuit Recipe
180g (6.35 ounces) butter
1 teaspoon vanilla
60g (2.12 ounces) icing sugar
60g (2.12 ounces) cornflour
2 teaspoons of baking powder
180g (6.35 ounces) plain flour
Beat the butter and vanilla until it is pale and creamy. Sift in the remaining ingredients and fold until smooth and well combined.
Take tablespoons of mixture, roll into balls and place onto a tray. Using a fork dipped in icing sugar slightly squash each biscuit.
Bake at 180 degrees centigrade for 12 minutes or until golden brown. (Makes 20 halves or 10 complete biscuits).
The mums especially liked the buttercream – for this cookie I used my Very Vanilla Butter Cream Recipe. Pipe butter cream onto one half of the cooled biscuits.
Fresh Raspberry Jam Recipe
1 cup frozen raspberries
2 tablespoons of sugar
Juice of 1/2 a lemon
This jam has much less sugar than normal jam – because I like the raspberry to have a real tartness to offset the sweetness of the biscuit and buttercream. If you like your jam sweeter just double or triple the sugar.
Heat all the ingredients until the sugar is dissolved and the raspberries have fallen apart.
Push through a sieve so that you do not have any seeds.
Put the strained juice back in the saucepan and reheat until quite thick. Allow to cool.