Saturday, 7 August 2010
Kate made me laugh with a comment on my last post - that she has to read my blog at lunchtime to avoid drooling on the keyboard :) Well, I hope this one has the same effect as it concerns the biscuits I made her for her birthday last week. This took place during my raspberry glut, but it also gave me the opportunity to try out a recipe for some really pretty little pink treats I'd cut out from an old copy of Prima magazine. They're little butter biscuits sandwiched together with a creamy, white chocolatey, raspberry filling. I didn't manage to get too good a photo of them but they did look very dainty tied up in a little bag. I halved the recipe but made the whole batch of filling, since that's where the raspberries came in. I used some of the rest to ice some chocolate cupcakes - also birthday presents for a certain little Birthday Buddy and his brother, Almost Birthday Buddy, whom I saw in Cambridge last weekend. They were much appreciated. And I had a lovely day with my old friends Tracy and Julie, too :)
Raspberry creams (from Prima magazine)
[full quantity - makes 16]
75g butter, softened
125g icing sugar
1 medium egg, beaten
1/2 tsp vanilla extract
200g plain flour
1 tsp baking powder
1 tsp sugar
5 Tbsp double cream. whipped
150g white chocolate, melted and cooled
1. Cream together butter and sugar till pale and fluffy. Beat in egg and vanilla, then mix in flour, baking powder and pinch salt until smooth. Between two pieces of clear film, roll out to £1 coin thick. Chill for 1 hour [I chilled it in a ball and rolled it out afterwards].
2. Preheat oven to Gas 4/180C. Line a baking sheet with baking parchment. Cut chilled dough into rounds with a 4cm cookie cutter and place on baking tray 5cm apart [cookies don't spread much]. Bake for 6-8 minutes, until very pale gold Cool on baking sheet for 5 mins, then transfer to rack to cool.
3. Blend berries and sugar, then sieve to remove seeds. Whip cream and raspberry juice into white chocolate. Chill for 1 hour. Sandwich cooled biscuits together with berry filling [the filling in the magazine picture was *much* pinker than mine - either use more berries or add a few drops of pink food colouring if you want it really pink]