Chocolate Raspberry Biscuits

These Chocolate Raspberry Biscuits are double trouble with TWO yummy chocolate biscuits and a drool-worthy raspberry filling. 

Chocolate Raspberry Biscuits

A while ago I made a batch of Chocolate Mint Biscuits and I just loved them so much that I had to make them again. HAD to! But this time I wanted to try something a little bit different.

Chocolate Raspberry Biscuits

I kept the chocolate biscuit recipe exactly the same – because why change anything when you have biscuits that literally melt in your mouth. But instead of the yummy mint filling, this time I went for a raspberry filling. Ooh yum!

Chocolate Raspberry BiscuitsDon’t worry, you don’t need to go and spend a zillion dollars on a punnet of raspberries, this filling is made from raspberry jam. And it gets it’s pretty pink colour from food colouring. Easy as!

Chocolate Raspberry Biscuits

The trick to making these delicious little biscuits is to make sure you don’t over-cook them. They’re only tiny biscuits, so keep an eye on them in the oven because they’ll be ready in no time. And don’t forget that they’ll continue to cook on the trays when you remove them from the oven too.

Chocolate Raspberry Biscuits

These Chocolate Raspberry Biscuits are perfect for a special afternoon tea, baby shower, or even just as a yummy lunchbox filler.

Chocolate Raspberry Biscuits

So tell me, what are your favourite types of biscuits? I have about a million and there’s no way I can choose just one (although these babies are pretty high up on the list!).

Chocolate Raspberry Biscuits

Chocolate Raspberry Biscuits

These Chocolate Raspberry Biscuits are double trouble with TWO yummy chocolate biscuits and a drool-worthy raspberry filling.
5 from 1 vote
Print Pin Rate
Course: sweet
Cuisine: Biscuits/Cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 20 serves
Calories: 131kcal

Ingredients

  • 125 g butter room temperature
  • 3/4 cup (115g) plain flour
  • 1/4 cup (45g) icing sugar mixture
  • 2 tbs cocoa powder sifted
  • 2 tbs cornflour

For the filling

  • 125 g icing sugar
  • 20 g butter at room temperature
  • 1 tsp vanilla extract
  • ½ tsp lemon juice
  • 1 drop pink food colouring
  • 2 tbs raspberry jam

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius and line two baking trays with greaseproof paper.
  • Place the butter into a bowl and beat with hand-held beaters or a stand mixer until pale and fluffy.
  • Sift in the plain flour, icing sugar mixture, cocoa powder and cornflour and fold through with a wooden spoon.
  • Roll teaspoon-sized balls of the mixture and place onto the prepared trays.
  • Press down lightly with a fork.
  • Bake for 10-15 minutes or until just cooked through (do not overcook).
  • Leave to cool completely on the trays before transferring to a wire rack.
  • To make the filling, beat the butter, vanilla extract and lemon juice until smooth and creamy.
  • Slowly add the sifted icing sugar, beating well in between additions.
  • When the mixture is completely combined and smooth, add one drop of pink food colouring and 2 tablespoons raspberry jam and beat until the colour is evenly dispersed.
  • Join two biscuits together with 1tsp of filling.
  • Store in an airtight container.

Thermomix Method

  • Preheat oven to 160 degrees celsius and line two baking trays with greaseproof paper.
  • Measure the plain flour, icing sugar mixture, cocoa powder and cornflour into the TM bowl and sift on Speed 3 for 30 seconds to combine. Place the flour mixture into a separate bowl and set aside.
  • Place the room temperature butter into the TM bowl. Beat on Speed 4 for approximately 1 minute or until the mixture is pale, fluffy and smooth (scraping down the sides occasionally).
  • Add the flour mixture and combine on Speed 1, slowly increasing to Speed 4 until smooth and completely combined (if your mixture is too sticky, add a little more flour).
  • Roll mixture into teaspoonful sized balls and place 5cm apart on the prepared baking trays. Press the tops of the balls lightly with a fork.
  • Bake for 10-15 minutes or until just cooked (do not overcook). Leave to cool completely on the trays before transferring to a wire rack.
  • To make the filling, combine the butter and icing sugar on Speed 4 until pale and smooth.
  • Add the vanilla extract, lemon juice, one drop of pink food colouring and 2 tablespoons of raspberry jam.
  • Beat for 1 minute or until smooth and fluffy.
  • Join two biscuits together with 1 teaspoon of filling.
  • Store in an airtight container.

Nutrition

Calories: 131kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 53mg | Potassium: 18mg | Fiber: 1g | Sugar: 10g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.5mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

14 thoughts on “Chocolate Raspberry Biscuits”

  1. Johnmorson says:

    It looks awesome! My son will love this cookie. I am going to try it tomorrow & Let you know.

  2. Stevejack says:

    Delicious…i love cookies..

  3. Orielrosenfield says:

    Delicious…!!!!Oh thank you so much!! I love it too.

    1. Bake Play Smile says:

      Thank you!

  4. sohmkapila says:

    Just clicked over to your blog to see what was new and suddenly my day was made! Thank you, my sweet friend! I love a good sandwich cookie, these look blissful!

  5. ariamarry says:

    I have just discovered your blog recently and love the look of your recipes.This looks delicious!!well it just looks damn incredible!! Thanks for sharing.

    1. Lucy Mathieson says:

      Thank you so much!

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