How cool do these look? They are so easy and so yummy! I got the idea from my friend Mere (that’s right the same Mere who shared blondies with us!). I think they would be just perfect for a girly baby/bridal shower, a pink themed birthday party or something different for a high tea.
I used the plain melting moment recipe that Mel and I used for our high tea party (two years ago!) and adapted it slightly.
For the biscuits
55g icing sugar
½ – 2 teaspoons of pink food colouring (depending on desired colour)
For the filling:
30g butter (1 large tablespoon)
80g icing sugar (2 heaped tablespoons)
1 teaspoon boiling water
1 teaspoon raspberry essence
Preheat the oven to 180˚C and line two baking trays with baking paper.
Bring the butter to room temperature.
Cream the butter and icing sugar until it is light and fluffy, then add add food colouring.
Sift in flour and cornflour then beat on a low setting until combined and colour is even.
Take teaspoonfuls or tablespoons full (depending on the size you want) of the mixture and roll into little balls. Place them on the baking tray and flatten with a fork dipped in water.
Bake for 10-15 minutes. Biscuits are cooked when they have spread a little and are slightly browned on the bottom. Remove from oven and cool on a rack.
To make the filing, melt the butter in a small saucepan and add the boiling water. Pour this into the icing sugar, add essence and mix to form a smooth paste.
Pair up the biscuits in matching sizes. Put about a teaspoonful on half of the biscuits. Put the partner biscuit on top of the icing and rotate slightly to encourage the filling to spread out to the edges.
They are delicious, so you better get in quick because they won’t last long!