Biscuits
¾ cup butter (1½ sticks)
½ cup powdered sugar, sifted
½ cup custard powder (or cornstarch)
1 teaspoon baking powder
1½ cups all-purpose flour
powdered sugar, to serve
Vanilla Buttercream
7 tablespoons butter, softened
2 teaspoons vanilla bean paste
1 cup powdered sugar, sifted
Raspberry Jam
2 cups fresh or frozen raspberries
1¼ cups sugar
1 tablespoon lemon juice
½ teaspoon gelatin powder
HOW TO MAKE IT:
Preheat oven to 180°C. Line two oven trays with Silpats or parchment paper.
In the bowl of an an electric mixer with paddle attachment, cream butter for two minutes.
Add powdered sugar and custard powder (or cornstarch) and mix until combined.
Sift the baking powder and flour together then add to the dough and mix well, scraping down the sides of the bowl and beaters as needed.
Roll dough into 1 tablespoon-size balls, place on a baking paper lined baking tray and press each ball with a fork to leave an indent.
Bake biscuits for 14 minutes or until light golden.
Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.
Make buttercream and jam while waiting for the cookies to cool.
Place a spoonful of cooled jam on the base of half the biscuits.
Pipe buttercream in a circle onto the base of the other half of the biscuits. Gently press one of each biscuit together to form a melting moment.
Dust with icing sugar before serving.
Vanilla Buttercream
In the bowl of an electric mixer add butter and vanilla paste and mix until smooth.
Add powdered sugar and beat until mixture forms a paste, the consistency of thick icing.
Spoon into a piping bag fitted with a small star nozzle.
Raspberry Jam
Place raspberries, sugar and lemon juice in a small saucepan and cook for 20-30 minutes on medium heat until thickened.
Mix gelatin powder with one tablespoon cold water together.
Remove the jam from the heat, stir through gelatin mixture.
Transfer to a heatproof bowl and cool in the fridge.
Recipe from MasterChef Australia
