Vanilla Biscuit with Raspberry Filling


For the biscuit:

250g Mastercraft Yellow

50g icing sugar

250g plain flour

50g cornflour

½ tsp vanilla essence

For the filling:

100g Mastercraft Yellow

200g icing sugar

½ tsp vanilla essence

75g raspberry jam


Preheat the oven to 19ºC

Line a baking sheet with greaseproof paper.

Put the Mastercraft, icing sugar, plain flour, cornflour and vanilla essence in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.

Spoon the dough into a piping bag fitted with a large star nozzle. Pipe rosettes of the dough, spacing well apart.

Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm.

Cool on the baking tray for five minutes then transfer to a cooling rack.

For the filling put the Mastercraft in a bowl and sift the icing sugar on top. Add the vanilla essence and beat with until very light and smooth.

Spoon into a clean piping bag fitted with a large star nozzle.

Put the jam in a bowl and stir until smooth.

Spoon a little jam onto the flat side of half the biscuits and place jam-side up on the cooling rack.

Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam.

Put on a serving plate and dust with sifted icing sugar. Serve.