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Ingredients:
for biscuits:
- 55 g BAM freeze-dried raspberries
- 375 g flour
- 1,5 teaspoons baking powder
- pinch of salt
- 230 g unsalted butter, room temperature
- 115 g cream cheese
- 200 g sugar
- 1 egg
- 1 teaspoon BAM vanilla paste
- 1 teaspoon almond extract
Ingredients:
- 55 g BAM freeze-dried raspberries
- 375 g flour
- 1,5 teaspoons baking powder
- pinch of salt
- 230 g unsalted butter, room temperature
- 115 g cream cheese
- 200 g sugar
- 1 egg
- 1 teaspoon BAM vanilla paste
- 1 teaspoon almond extract
Instructions:
1
Using a blender or food processor, process the freeze-dried raspberries into a powder. In a large bowl, combine the raspberry powder, flour, baking powder and salt. In a large bowl, using a hand or stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium to high speed until the mixture is completely smooth and creamy, about 2 minutes. Add the sugar and beat until the mixture is fluffy and combined, about 1 minute. Add the egg, BAM vanilla paste and almond extract (if using) and beat on high speed until the ingredients are combined, this will be after about 1 minute. Add the dry ingredients and mix on low speed until just combined. The batter will be very soft and creamy.
2
Wet your hands and the rolling pin thoroughly. Divide the dough into two equal parts. Roll out each part on a lightly floured piece of baking paper to about 2 cm thick. The rolled out dough can be any shape. Lightly dust one of the rolled out doughs with flour. Place a piece of baking paper on top. Place the other rolled out dough on top. Cover with plastic or aluminium foil, then place in the fridge for at least 2 hours.
3
Once cooled, preheat the oven to 180°C. Line 2-3 large baking trays with baking paper. Carefully remove the top piece of pastry from the fridge. If it sticks to the bottom, run your hand underneath it to remove it. Using a cookie cutter, cut the dough into shapes. Roll out the remaining dough again and continue cutting until you have used it all. Repeat with the second piece of dough. Arrange the biscuits on the baking trays 3 cm apart. Bake for between 12-13 minutes until the edges are lightly browned. Allow the biscuits to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely before decorating.
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