This recipe for Raspberry Butter Creams has been a loved recipe in my mother’s family for many years. In fact, the recipe comes from my great grandma. Like most family recipes (e.g. this orange cake) it has been scribbled down and is safely kept in the kitchen. With Melbourne going into necessary yet difficult new restrictions, there’s no better time to share this easy and comforting recipe.
I must admit that it wasn’t until recently that I made these delicious biscuits myself! Usually, it is my grandma who brings her raspberry butter creams to any big family gathering. She’s had requests to make them for birthdays, engagement parties, and even weddings! Her bite-sized raspberry butter creams disappear within moments every single time.
While my sister prefers to make her raspberry butter creams a little larger (similar to the classic yo-yo biscuit), I prefer mine to be roughly the size of a twenty-cent coin. Not only does this make them ridiculously cute, but also it means that you can have a few without any regrets.
Make sure that the raspberry jam you use for the biscuit’s filling is of good quality. My go-to is from the brand Bonne Maman, which never fails to have the strong raspberry flavour necessary for this recipe. Good quality butter is also important to give the biscuits the best taste and texture.
I hope that these biscuits bring as much joy and perhaps nostalgia to you as they do to me. They are very easy and simple, making them perfect for anyone feeling like they need pick-me-up in these strange and turbulent times.
Recipe
Ingredients
For the Biscuits
- 4 tbs sugar
- 225 g butter
- 4 tbs milk
- 3 tbs corn flour
- 3 cups self-raising flour
- pinch of salt
For the Filling
- 2 tbs butter, softened
- 8 tbs icing sugar
- 2 tbs raspberry jam
Method
- Cream butter, add sugar, gradually add milk.
- Sift flours and salt and stir in. Mix well. Divide the dough into two. Roll each piece into a long sausage shape and chill for 1 hour.
- Cut the dough into discs (roughly 1cm in thickness) and place on a greased tray.
- Bake in a moderate oven (gas 180°C) for around 10 minutes.
- Allow to cool
For the Filling:
- In an electric mixer cream all the filling ingredients.
- Sandwich the filling between two biscuits.
- Enjoy!