Raspberry Ripple Melting Moments

Raspberry ripple is beyond doubt a real taste of summer and these melting moment cookies will fit perfectly into any Jubilee or summer celebration you might be planning. These melting moments biscuits, so called due to their wonderful melt in the mouth shortbread texture, are also sometimes referred to a yo-yo biscuits.

Either way, you can’t go wrong with a sandwich biscuit especially when the filling is as delicious as this raspberry ripple cream.

These cookies are pretty enough for any tea party with their pastel pink and white, delightfully fruity raspberry ripple cream filling. Not only do they look great, and taste even better, but travel and keep well making them the perfect choice for a picnic.

Raspberry Ripple Melting Moments

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 20 sandwich biscuits

150g dairy-free margarine

65g icing sugar, sifted

1 tsp vanilla paste (or extract)

pinch of salt

55g custard powder or cornflour

175g plain flour

Freeze-dried raspberry powder (if you have it)

1.     Preheat the oven to 180 degrees Centigrade/Gas mark 4

2.     Line 2 baking sheets with parchment

3.     Beat together the margarine, sugar, and vanilla until light and fluffy.

4.     Sift in the flours and salt to form a very soft, but not sticky dough.

5.     Make large marble sized balls and place on the baking sheet (try to make an even number). Flatten with the back of a fork. If you have the freeze-dried raspberry powder, dip the prongs of the fork into the powder before flattening the biscuits.

6.     Bake for 12 minutes

7.     Cool on the baking sheet for a couple of minutes before moving to a wire rack.

8.     Once completely cool, sandwich together with the raspberry ripple cream. To make a ripple effect, scoop a dollop of the raspberry cream, then scoop a dollop of the vanilla onto the same spatula and swirl onto the cookie.

Raspberry Ripple Cream 

(dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

60g dairy-free margarine

220g icing sugar

½ tsp vanilla paste (or extract)

1 tbsp raspberry puree

1.     Make the raspberry puree coulis by pressing 50g fresh raspberries through a fine sieve.

2.     Whisk the margarine with 200 g of the icing sugar and vanilla paste until it is all incorporated. Halve the mix, and add the raspberry puree and extra 20g icing sugar to one half. Mix to make a wonderfully pink cream. Place in the fridge to firm up before using.

Raspberry Ripple Muffins

Raspberry season has now hit and we visited an amazing ‘pick your own’ farm yesterday where the bushes were dripping with ripe red fruit. Quite a contrast to when we went to pick strawberries in early June. Never seen so many on each bush as we did yesterday. There are only so many raspberries we can eat in one sitting, so here’s a great muffin recipe to use up some of the squishy ones from the bottom of the container.

The syrupy jam is swirled into the muffin mix before baking, producing a pretty marbled effect that is packed full of raspberry flavour. Summer in muffin form!

Raspberry Ripple Muffins (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

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makes 12

  • 2 cups plain flour
  • 2/3rds cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup dairy-free spread, melted
  • 2/3rds cup oat or soya milk
  • 1 cup soya yogurt
  • 1/2 tsp vanilla
  • 1 cup fresh raspberries, packed
  • 2 tbsps jam sugar
  • 1 tbsp water

– Preheat the oven to 190 Degrees Centigrade/Gas Mark 5

– Line a muffin pan

– Simmer together the raspberries, sugar and water until jammy. Sieve and leave to cool.

– In a bowl mix together the oat milk, soya yogurt, vanilla and melted dairy-free spread. Set aside.

– Sift together the flour, baking powder and salt. Stir in the sugar.

– Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).

– Gently marble in the raspberry mix

– 2/3rds fill each muffin liner. Sprinkle a little sugar on the top of each.

– Bake for 20-25 minutes, until golden on top and a knife comes out clean.

– Cool on a wire rack.

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