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

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Course: sweet

Cuisine: Biscuits/Cookies

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: serves

Calories: 131kcal

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.

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.