Raspberry Melting Moments

clock 30 minutes + 15 minutes bowl Serves 20


  • 250g unsalted butter, softened
  • 1 tsp vanilla extract
  • 1/2 cup icing sugar, sifted
  • 1 1/2 cups plain flour, sifted
  • 1/2 cup cornflour, sifted
  • Raspberry butter cream
  • 90g unsalted butter, softened
  • 3/4 cup icing sugar, sifted
  • 1 Tbsp raspberry jam
  • Raspberry icing
  • 45g raspberries
  • 1/2 cup icing sugar
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  • 1. Preheat oven to 160°C (140°C fan-forced). Line baking trays with baking paper.

  • 2. Beat butter, vanilla extract and icing sugar in a large bowl with an electric mixer until light and fluffy. Stir in flour and cornflour, in two batches.

  • 3. With floured hands, roll full teaspoons of mixture into balls and place about 2 ½ cm apart on baking trays.

  • 4. Flatten slightly with a floured fork. Bake for 15 minutes, then leave to cool on the trays.

  • 5. Meanwhile, to make the raspberry buttercream, beat butter and icing sugar in a small bowl with an electric mixer until light and fluffy. Lightly fold in the jam, for a marbled effect.

  • 6. To make the raspberry icing, push raspberries through a fine sieve into a small bowl, discarding the seeds. Stir through the icing sugar until well mixed.

  • 7. Sandwich biscuits together with raspberry butter cream and drizzle with raspberry icing.

  • Tip: Keep the biscuits in an airtight container for up to two weeks. Sandwich together and ice a day or two before gifting.

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