Raspberry, White Chocolate and Advocaat Biscuits
Easter treats for grownups, these raspberry-flavoured shortcake biscuits are studded with white chocolate chips and sandwiched between a creamy layer of Advocaat buttercream. Serve these for an Easter afternoon tea, or with coffee at the end of a meal. Make smaller versions as petits fours.
Makes about 16 sandwiched biscuits, depending on the size of your cutter.
Ingredients
For the biscuits
Equipment
Method
1. Preheat the oven to 170°C (fan), 190°C (non fan). Using a hand-held electric whisk, whisk together the sugar and butter until light and fluffy. Using a wooden spoon or spatula, mix in the plain flour, raspberry dust, white chocolate and Advocaat, until a dough forms. Chill the dough in the fridge for 20 minutes.
Easter treats for grownups, these raspberry-flavoured shortcake biscuits are studded with white chocolate chips and sandwiched between a creamy layer of Advocaat buttercream. Serve these for an Easter afternoon tea, or with coffee at the end of a meal. Make smaller versions as petits fours.
Makes about 16 sandwiched biscuits, depending on the size of your cutter.
Ingredients
For the biscuits
- 55g caster sugar
- 125g unsalted butter
- 180g plain flour
- 10g raspberry dust
- 50g white chocolate, chopped into small chunks
- 1 dessertspoon Advocaat
- 50g unsalted butter
- 100g icing sugar, sifted (plus a little extra for sieving over the top of each finished biscuit)
- 2 tablespoons Advocaat
Equipment
- Two baking trays, lined with baking parchment
- Rolling pin
- Cutter (I used an egg-shaped cutter, 4.5cm x 6.5cm)
Method
1. Preheat the oven to 170°C (fan), 190°C (non fan). Using a hand-held electric whisk, whisk together the sugar and butter until light and fluffy. Using a wooden spoon or spatula, mix in the plain flour, raspberry dust, white chocolate and Advocaat, until a dough forms. Chill the dough in the fridge for 20 minutes.
2. After 20 minutes, remove the dough from the fridge. On a floured work surface, roll the dough out to about half a centimeter thickness. Cut shapes using a cutter - I used an egg-shaped cutter. My cutter measures 4.5cm x 6.5cm.
3. Chill the biscuits in the fridge for another 20 minutes, and then transfer to the oven and bake for 20 minutes or until the bottom of each biscuit is browned. Transfer to a cooling rack.
4. To make the filling, use an electric hand whisk to beat the butter until light and fluffy. Add the icing sugar and Advocaat, and beat together until fully incorporated and creamy.
5. When the biscuits are cool, distribute the filling between half of the biscuits and then top with another biscuit. Sprinkle with sieved icing sugar.
4. To make the filling, use an electric hand whisk to beat the butter until light and fluffy. Add the icing sugar and Advocaat, and beat together until fully incorporated and creamy.
5. When the biscuits are cool, distribute the filling between half of the biscuits and then top with another biscuit. Sprinkle with sieved icing sugar.