1 – For the jam, place the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and chill to set.
2 – For the biscuits, preheat the oven to 190C/Fan 170C/Gas 5. Line 3 baking sheets with non-stick baking parchment and using a 4cm round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
3 – Measure the butter and icing sugar into a bowl and beat well until pale and fluffy. Sieve in the flour and cornflour and beat well, until thoroughly mixed.
4 – Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets.
5 – Bake in the centre of the oven for 13-15 minutes, until a pale golden-brown colour. Cool on the baking tray for 5 minutes then transfer to a cooling rack to cool and harden.
6 – For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a piping bag fitted with a large star nozzle.
7 – Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to decorate.
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|Serving Size: 1 (1332g)|
|Recipe Makes: Servings|
|Calories from Fat: 43 (2%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 3mg||1 %|
|Sodium 23.4mg||1 %|
|Potassium 594.5mg||16 %|
|Total Carbohydrate 469g||138 %|
|Dietary Fiber 19.3g||77 %|
|Sugars, other 449.7g|
|Protein 26.7g||38 %|
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Calories per serving: 2015
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