Runaway Rose Shortbread Sandwich Cookies

Makes approximately 28 sandwich cookies.

INGREDIENTS

SHORTBREAD

• 130g caster sugar
• 230g butter, softened
• 300g plain flour
• 40g cornflour
• Tea from 2 Runaway Rose tea temples
• 1 tsp vanilla paste
• a pinch of salt

RASPBERRY FILLING

• 125g butter, softened
• 200g icing sugar
• 60g frozen raspberries, thawed
• 1-2 tbsp milk

METHOD

1. Grind the tea using a food processor or spice grinder until it's a coarse powder-like consistency. Cream softened butter, caster sugar, tea and vanilla paste together for a few minutes until light and fluffy.
2. In a separate bowl, combined flour, cornflour and salt and mix well. Then add to butter mixture in three separate batches, mixing quickly between each addition.
3. Use your hands to briefly knead the dough until it holds together in large clumps when you squeeze it. Wrap the dough in cling film and refrigerate for an hour.
4. Heat oven to 170°C. Take the chilled dough and roll it out on a lightly floured surface until it is about 0.5cm thick. Use a biscuit cutter to cut the dough into rounds, then separate them out on a lined baking tray. Bake for 15-20 minutes until the edges are just beginning to colour.
5. Remove from the oven and leave to cool completely on the baking tray while you prepare the filling.
6. For the filling, cream the butter and icing sugar together until light and fluffy. Pop the thawed raspberries into a sieve and use the back of a spoon to press out as much liquid as possible. 
7. Add the strained raspberry pulp to the cream mixture and blend well. If the texture is thick, add a little milk at a time and mix well until you get a good piping consistency. Then pipe, or use a spoon to dollop a teaspoon or so of filling onto the half cookies, before sandwiching together with another to serve.

Keep the cookies in an airtight container for 2-3 days, though they're best eaten on the day you make them.

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Recipe by Jess Donaldson @semlastudio