It’s officially summer vacation! Hooray! I am back. Recipes and DIYs are going to be coming at you like crazy now!
Another Masterchef Australia recipe for you. Just look at them. I know you won’t able to resist. Vanilla buttercream and raspberry jam sandwiched between two custard biscuits. That description would make anyone’s mouth water.
I made these a few days after Canada Day, which is too bad because the colours would have been perfect. I also missed the 4th of July by two days – whoops. I could have added some blueberry jam for that perfect colour theme.
- 3/4 cup unsalted butter
- 60g icing sugar, sifted
- 1/3 cup custard powder
- 1 teaspoon baking powder
- 1 1/2 cups plain flour
For vanilla buttercream
- 1/2 cup butter, softened
- 2 teaspoons vanilla bean paste
- 1 cup icing sugar, sifted
For raspberry jam
- 1 1/4 cups fresh or frozen raspberries
- 1 1/4 cups caster sugar
- Juice of ½ a lemon
- ½ teaspoon gelatine powder
- Icing sugar, to serve
1. Preheat oven to 350°F. Line two oven trays with baking paper.
2. For biscuits, cream butter for two minutes in an electric mixer. Add icing sugar and custard powder and mix until combined. Sift the baking powder and flour together then add to the dough and mix well. Roll dough into 40g balls, place on a baking paper lined baking tray and press each ball with a fork to leave an indent. Bake biscuits for 16-18 minutes or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.
3. For buttercream, whisk butter and vanilla until smooth. Add icing sugar and beat until mixture forms a paste, the consistency of thick icing. Spoon into a piping bag fitted with a small star nozzle.
4. For jam, place raspberries, sugar and lemon juice in a small saucepan and cook for 20-30 minutes until thickened. Mix gelatine powder with one tablespoon cold water together. Remove the jam from the heat, stir through gelatine mixture. Transfer to a heatproof bowl and cool in the fridge.
5. To assemble, place a spoonful of cooled jam on the base of half the biscuits. Pipe buttercream in a circle onto the base of the other half of the biscuits. Gently press one of each biscuit together to form a melting moment. Dust with icing sugar before serving.