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Raspberry creams

"I love a filled biscuit - somehow they have a sense of occasion about them," writes Dunn. "In our household, we always had the everyday biscuits Mum baked, but for visitors there would be something like a filled biscuit that took a little extra time and looked more special. The components of these biscuits will all last a while, so you can keep them in an airtight container, and the cream and jam in the fridge, and assemble them as you need them. I think it's also nice, though, when the filled biscuits soften slightly after a day or two as the jam and cream get to know each other."

You'll need

185 gm unsalted butter, softened 120 gm brown sugar 1 tsp vanilla extract 1 egg 260 gm (1¾ cups) plain flour ¾ tsp baking powder 120 gm icing sugar, plus extra for dusting 80 gm (¼ cup) raspberry jam


  • 01
  • Preheat oven to 180C and line a large or 2 smaller baking trays with baking paper. Using an electric mixer, beat 175gm butter with brown sugar and vanilla until pale and creamy. Add egg and beat to combine, then sift flour and baking powder over and mix to a firm dough. Roll heaped teaspoonfuls of dough into balls and place on prepared baking trays, pressing lightly to flatten. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack.
  • 02
  • Meanwhile, using an electric mixer or hand whisk, beat remaining butter, icing sugar and 1 tbsp water to a smooth cream.
  • 03
  • To assemble, spread a little cream over half the biscuits and spread jam over other half. Sandwich biscuit halves together and leave for 30 minutes to set. Dust with icing sugar before serving.
Note Filled raspberry creams will keep in an airtight container for up to 3 days. Uniced biscuits will keep in an airtight container for up to a week. This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.

At A Glance

  • Serves 14 people
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At A Glance

  • Serves 14 people

Drink Suggestion

Nice cup of tea.

Featured in

Nov 2013

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