Raspberry Butter Creams

Makes 16 complete biscuits, approximately

For the biscuits

250g butter

90g icing sugar

300g plain flour

50g cornflour

1 egg yolk

For the Icing

20g butter, softened

1¼ cups icing sugar

2 to 4 teaspoons raspberry jam

Method

Heat oven to 150°C.  Line 2 x 30cm x 30cm baking trays with baking paper.

Cream or whisk the butter and icing sugar until light and fluffy, and then whisk in the egg yolk until well combined. 

Mix in the combined flour and cornflour with a metal spoon until a soft dough is formed. 

Roll into 32 small balls and place on trays, allowing room for spreading.  Press down lightly with a fork that has been dipped in flour.

Bake for approximately 15 minutes or until pale golden.  Allow to cool on trays.

To make the icing, mix the butter with the icing sugar and enough raspberry jam to make a good spreading consistency that holds its shape.  Join pairs of biscuits together with the icing and leave to set.