Mmmm… make these melt-in-the-mouth bikkies for morning tea.

Prep Time : 1:40 | Cook Time : 0:20 | Total Time : 2:00 | Serving : 15 person.

Ingredients

• 125g unsalted butter, softened

• 1/3 cup pure icing sugar, sifted

• 1/2 teaspoon vanilla essence

• 1 cup plain flour

• 2 tablespoons custard powder

• pure icing sugar, to serve

Raspberry filling

• 60g unsalted butter, softened

• 1/4 teaspoon vanilla essence

• 3/4 cup pure icing sugar, sifted

• 6 small frozen raspberries, thawed

Method

• Step 1

  Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla 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.

• Step 2

  Using 1 heaped teaspoon 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 1cm thick. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.

• Step 3

  Meanwhile, make 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.

• Step 4

  Spread the flat side of 1 biscuit with 1 teaspoon filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.