Raspberry Cream Biscuits

The original recipe was with chocolate cream filling but to be honest I prefer the fruity bakes to the chocolatey one. Anyway this biscuit is quite sweet and chocolatey as it is, so with the cold raspberry cream was rather refreshing.

Raspberry Cream Biscuits

For the biscuit

125g  butter, softened

75g icing sugar

115g plain flour

40g cocoa powder

½ tsp ground cinnamon

For the filling

200g Raspberries

200g Curd Cheese/Quark * more information in the Tricks and Recommendations

4-6 tbsp Icing sugar

150ml Double cream
1 dream topping

Preheat the oven to 160 C.

Place the butter and sugar in a large bowl and beat together until light and fluffy.Shift the flour, cocoa and cinnamon into the mixture and mix to form a dough.

Place the dough between 2 sheets of baking paper and roll out until the dough is 3mm thick. Cut out 5cm rounds and place on the baking sheets.

Maybe just for me but I couldn’t lift the rounds to the baking sheet, so what I did is cut the rounds, and remove the excess biscuit dough from between the rounds:) and simply lifted the baking paper to the baking sheet.

Bake in the preheated oven for 15 minutes, or until firm to the touch. Leave to cool for 2 minutes on the baking paper, then transfer the cookies to wire racks to cool completely.

Meanwhile make the filing.

Whip the double cream with the dream topping to stiff peaks, then add the curd cheese, raspberries, and icing sugar and mix them together. If the filling not sweet enough for your taste, add some more icing sugar. Sandiwch the biscuits together in pairs with a spoonful of the raspberry cream. Keep it in airtight container in the fridge, best served after 2-3 hours resting in the fridge.