Raspberry melting moments

The ideal sweet treat.

  • 20 mins preparation
  • 20 mins cooking
  • Makes 25 Item
  • Print
Perfectly sweet and crumbly shortbread biscuit with a slightly tangy raspberry buttercream and vibrant raspberry icing. These raspberry melting moments are the ideal sweet treat for morning or afternoon tea.


Melting moments
  • 250 gram unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup (80g) icing (confectioners') sugar
  • 1 1/2 cup (225g) plain (all-purpose) flour
  • 1/2 cup (75g) cornflour (cornstarch)
Raspberry butter cream
  • 90 gram unsalted butter, softened
  • 3/4 cup (120g) icing (confectioners') sugar
  • 1 tablespoon raspberry jam
Raspberry icing
  • 45 gram raspberries
  • 1/2 cup (80g) icing (confectioners') sugar


Raspberry melting moments
  • 1
    Preheat oven to 160°C/325°F.
  • 2
    Line oven trays with baking paper.
  • 3
    Beat butter, extract and sifted icing sugar in small bowl with electric mixer until light and fluffy.
  • 4
    Transfer mixture to large bowl. Stir in sifted flours, in two batches. With floured hands, roll rounded teaspoons of mixture into balls; place about 2.5cm apart on trays.
  • 5
    Flatten slightly with a floured fork. Bake biscuits about 15 minutes. Cool on trays.
  • 6
    Meanwhile, make raspberry butter cream: beat butter and sifted icing sugar in small bowl with electric mixer until light and fluffy; fold in jam, for marbled effect.
  • 7
    Next make raspberry icing: push raspberries through fine sieve into small bowl; discard seeds. Stir in sifted icing sugar.
  • 8
    Sandwich biscuits with raspberry butter cream; top with raspberry icing.

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