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.