Melt in your mouth rose-flavoured shortbread with a raspberry buttercream filling.
Makes approximately 28 sandwich cookies.
- 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
- 125g butter, softened
- 200g icing sugar
- 60g frozen raspberries, thawed
- 1-2 tbsp milk
- 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.
- 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.
- 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.
- 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.
- Remove from the oven and leave to cool completely on the baking tray while you prepare the filling.
- 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.
- 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