Ingredients
- 150 g butter
- 250 g sugar
- 2 eggs
- 350 g flour
- 2 tsp baking powder
- 1½ tsp mixed spice
- 1½ Tbsp cocoa
Icing
- 1½ cups icing sugar
- ½ tsp vanilla
- Water
Filling
- Raspberry jam (approx. 1 cup)
Biscuit Method
- Cream butter and sugar together. Beat in the eggs one at a time, beating well after each addition.
- Combine the dry ingredients and add. Form into a dough. Roll out and then cut into rounds using a 6.5cm cutter (or whatever you have on hand).
- Bake for approximately 12 minutes at 190°C and transfer to a cooling rake.
- Once cooled sandwich together with the raspberry jam.
- Then ice. As you do this you can add a wee sprinkle of raspberry jelly crystals on top for that extra wee zing 🙂
Icing method
- Mix icing sugar with the vanilla and just enough water to make a spreadable icing.