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Raspberries and cream biscuits

A high tea must-have. - by Better Homes and Gardens
  • 05 Nov 2021
Raspberries and cream biscuits
Prep: 20 Minutes - Cook: 25 Minutes - Serves 27
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Shortbread rounds with a generous helping of jam and cream are a high tea must-have! This recipe makes 27 and is perfect for sharing when friends and family come over for a cuppa.

Ingredients

125g unsalted butter, chopped, softened, plus extra 50g, chopped, softened

1 tsp vanilla bean paste, plus extra 1 tsp

2⁄3cup caster sugar

1 free-range egg

2 cups self-raising flour

2 cups icing sugar mixture

40ml iced water

½ cup raspberry jam

Method

  1. Put butter and vanilla in a large bowl and beat on high, using an electric hand mixer, for 1 minute or until smooth. Add caster sugar and beat for 1 minute or until pale and fluffy. Add egg and beat for 30 seconds or until combined. Sift in flour and mix until almost combined.

  2. Form dough into a smooth ball. Divide in 2 and shape into discs. Wrap each in plastic wrap and chill for 30 minutes.

  3. Preheat oven to 160°C fan-forced (180°C conventional). Line 4 oven trays with baking paper. Roll out each disc between 2 sheets of baking paper until 3mm thick. Use a 5cm fluted cookie cutter to cut 54 rounds, rerolling as necessary.

  4. Arrange rounds on prepared trays, about 3cm apart. Bake, 2 trays at a time, for 12 minutes or until golden and firm to touch. Set aside on trays to cool completely.

  5. Meanwhile, put extra butter and vanilla in a large bowl and beat, using an electric hand mixer, for 30 seconds. Add icing sugar and 1 tsp of water. Beat on low until sugar is incorporated. Increase to high and beat, adding remaining water, 1 tsp at a time, for 5 minutes or until pale, fluffy and glossy. Refrigerate uncovered for 15 minutes to firm slightly. 6 Spread 1 tsp of jam on base of 27 biscuits. Spread 1 Tbsp of buttercream on base of remaining biscuits and sandwich. Sandwiched biscuits will keep in an airtight container for 2 days (will soften slightly).

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