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
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125g unsalted butter, softened
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1/3 cup pure icing sugar, sifted
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1/2 teaspoon vanilla essence
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1 cup plain flour
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2 tablespoons custard powder
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pure icing sugar, to serve
Raspberry filling
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60g unsalted butter, softened
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1/4 teaspoon vanilla essence
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3/4 cup pure icing sugar, sifted
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6 small frozen raspberries, thawed
Method
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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.
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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.
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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.
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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.