About the Recipe
If you want a pretty cookie to have at tea or for a fancy party, these are the perfect bake! The floral notes make it a great cookie to drink with some tea, with a smooth homemade buttercream frosting and tangy raspberry jam bit in the center!
Ingredients
Biscuit Dough
120g (9 tbsp) unsalted butter (room temp)
120g (little less than 1 cup) sugar
1 large egg
½ tsp fior di latte, vanilla, OR almond extract
25g (1/4 cup) cornstarch
215 g (1 3/4 cups) flour
Buttercream
50g (3.5 ish tbsp) unsalted butter (room temp)
100g (1/2 cup) powdered sugar
1 tsp lemon lest
Raspberry Lemon Filling
1 small packet of raspberries
120g (1/2 cup) sugar
Sprinkles of lemon zest
Preparation
STEP 1: Preheat your oven to 325F. Make the dough by combing the soft butter and sugar together. Mix until creamy.
STEP 2: Then add the eggs and extract. Mix until just combined.
STEP 3: Sift in the flour and cornstarch. Combine until a dough forms. Roll into a ball and let chill for 30 minutes..
STEP 4: For the buttercream, whisk the soft butter with powdered sugar and lemon zest until fluffy! Leave aside in the fridge until use later.
STEP 5: For the raspberry filling, heat up your raspberries and sugar in a saucepan on medium heat. Crush the raspberries into the sugar while it heats up with a wooden spoon. Sprinkle in some lemon zest. Once it comes to a boil, remove and let cool.
STEP 6: Take your dough and roll out into a thin sheet. Make sure to use lots of flour so it does not stick, the dough is fragile! Using the round part of a glass cup, cut out your circles.
STEP 7: Line a baking tray with parchment paper.
STEP 8: Place your round cookies onto a baking tray with a bit of space between them. They do not need much space, as these do not spread much at all!
STEP 9: Bake at 325F for about 12 minutes (or the edges are golden brown).
STEP 10: Let cool and decorate with the the middle of two rounded cookies with the buttercream filling! Dust on the powdered sugar! Enjoy!