Raspberry Shortbread Kisses

These delightful little melt in the mouth biscuits have a raspberry buttercream filling and would be perfect for a kitchen tea or baby shower. The Tefal Cuisine Companion is used to mix the biscuit dough, make the seedless raspberry jam and and whip up the buttercream. The seedless raspberry jam recipe can be found by typing raspberry jam in the search function above.

Note: This recipe makes approximately 30 completed biscuits.

Biscuits

250 gms Butter slightly softened but firm enough to dice. In hot or humid weather use chilled butter.
50 gms Icing Sugar
250 gms Plain Flour
50 gms Cornflour
1/2 tspn Vanilla Extract
Insert Kneading Blade, Stopper in.
Add all ingredients
Sp10:30sec or until mixture comes together and starts to form a ball. Pulse after 30 sec if necessary.
If mixture is too firm to pipe, continue Sp10: until shortbread mixture softens.
Place biscuit mixture into piping bag fitted with large open star nozzle. Pipe small rounds onto paper lined baking trays.
Bake 160 deg for 10-12 mins or until edges start turning light golden. Leave for 5 mins on baking tray before transferring to cooling racks.

Raspberry Buttercream 

85 gms chilled Unsalted Butter 

210 gms Icing Sugar Mixture

1/2 teaspoon Vanilla Extract

40 gms Raspberry Jam

15 gms Milk

Insert Kneading Blade. Stopper in.

Sp10:1min or until buttercream is smooth and creamy. Scrape sides of bowl as required.

Pipe swirls of buttercream onto the bases of half of the biscuits, sandwich with remaining biscuits.