Recipe By Jaxters
Ref: 683
Heading: Canapes & Nibbles
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 16
Change no of portions required to :
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Ingredients & Prep
130 g
Butter unsalted
130 g
Plain flour
45 g
Icing sugar
25 g
Custard powder
1/2 tsp
Vanilla extract
dusting
Raspberry powder (optional)
Filling
60 g
Butter unsalted
90 g
Icing sugar
8 Frozen Raspberries thawed
1/2 tsp
Vanilla extract
Method
Step 1
Pre-heat oven to 150°C fan.
Step 2
First make the cookie discs, place the butter, sugar & vanilla in a bowl & whisk together with a electric hand mixer until all combined, then fold in the flour & custard powder until all combined.
Step 3
Next ready 2 baking non-stick baking sheets or place greaseproof paper if not non-stick, then with a measuring tsp scoop rounded tsp of the mixture & form into balls (32), if mixture is too soft then chill dough in the fridge.
Step 4
Place 16 dough balls on each sheet leaving space between to allow for spread when cooking, bake for 15 to 20 mins or until light brown.
Step 5
Next make the filling by adding all ingredients in a bowl then whisk together with a electric hand mixer until all combined into a smooth paste.
Step 6
Once cookies are cold, with a pallet knife or a standard tsp place a tsp full of filling on the underside of the cookie then stick the other underside to the filling like a macaroon, sprinkle over Raspberry powder if required then place on serving platters.
Suggestion & Tips
You can use Strawberries or any fruits of choice.