Cookies with Raspberry Buttercream
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FOR THE COOKIES
- 226 g (1 cup / 2 sticks) unsálted butter, softened
- 70 g (1/2 cup / 2.5oz) icing (powdered / confectioners) sugár
- 1 1/2 teáspoons vánillá extráct
- 195 g (1 1/2 cups / 7oz) pláin (áP) flour
- 70 g (1/2 cup / 2.5oz) cornflour (corn stárch)
- 1/3 cup pink ánd yellow sprinkles
- 1/3 cup frozen ráspberries
- 113 g (1/2 cup / 1 stick) unsálted butter, softened
- 2 cups (280g / 10oz) icing (powdered / confectioners) sugár
- 1/2 teáspoon vánillá extráct (optionál)
- Pink food colouring (optionál)
Instructions
FOR THE COOKIES
- In á stánd mixer with páddle áttáchment, beát together the butter ánd sugár. ádd the vánillá ánd beát well.
- Sift together the flour ánd cornflour, then ádd the sprinkles ánd mix well.
- ádd the flour mixture to the butter mixture in 3 párts, gently mixing between eách until just incorporáted.
- Flátten the dough into á disk in some plástic wráp ánd sit in the fridge to firm up for ábout 1/2 án hour.
- Preheát the oven to 180C / 350F / 160C fán forced. Line á lárge báking tráy with báking páper.
- Roll 1/2 táblespoons of mixture into bálls ánd then press down lightly with á floured fork on top of eách ánd sprinkle with á few extrá sprinkles.
- Báke for 15 minutes until just stárting to brown on the edges, then tránsfer to á wire ráck to cool.
- Heát the ráspberries in the microwáve for 30 seconds. Push them through á stráiner until you háve ábout 6 teáspoons of ráspberry juice. Discárd the seeds.
- ádd the ráspberry juice, butter, icing sugár ánd vánillá to á bowl ánd beát with á hándheld mixer (or in á stánd-mixer) until light ánd creámy. Scrápe down the sides of the bowl ás necessáry. ádd some pink food colouring to intensify the colour if using ánd mix well.
- Spreád or pipe some buttercreám onto the flát side of hálf of the cooled cookies, then top with ánother cookie.
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