Saturday, 3 June 2017


200 grams butter
220 grams sugar
2 eggs
2 teaspoons vanilla
pinch salt
500 grams 00 flour
2 teaspoons baking powder
50 grams raspberries, pureed (fresh or frozen)
50 grams raspberries, chopped (fresh or frozen)

1/2 - 3/4 cup icing sugar

line 2 large baking trays with baking paper

using an electric mixer, cream the butter and sugar until
light and fluffy.

beat in the eggs, vanilla and salt until well combined.

beat in the flour and baking powder.

stir in the raspberry puree and chopped pieces.

refrigerate in bowl, covered, for 1/2 hour.

heat oven to 180 c.

roll dough into walnut sized balls and roll in the icing

place on a tray, leaving enough room for spreading.

cook for 10 minutes.  cool on trays.  will harden on cooling.

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