Sunday 12 May 2019

Raspberry Melting Moments

raspberry buttercream, raspberry, melting moments, baking

shortbread, cookies, raspberry, buttercream

I recently made a Raspberry & White Chocolate cake (go check out the photo on my Instagram) which tasted amazing! However, I had a load of raspberry frosting left over and couldn't face wasting it so I stumbled upon a recipe on Pinterest for Raspberry Buttercream Melting Moment Cookies (see original recipe here). They were the perfect use for the rest of my frosting...and of course another thing to enjoy! All I had to was make the cookies!

You can find the original recipe for my raspberry frosting here which I halved for my melting moments recipe (including the cake obviously) or you can stick with the above recipe for the melting moments raspberry buttercream. These are so easy to make and I can confirm they taste amazing, the sprinkles add a lovely texture and the cookies are so soft!

Here's what you'll need for the cookies:

  • 226g butter, softened
  • 70g icing sugar
  • 1 1/2 tsps vanilla extract
  • 195g plain flour 
  • 70g cornflour
  • 1/4 cup coloured sprinkles

What to do:

*Preheat oven to 180C / 350F / 160C fan
*Line large baking tray with greaseproof paper

1. Beat together the butter and sugar until smooth and creamy. Add vanilla and continue to beat.

2. Sift the flour and cornflour then add to the butter mixture 1/3 at a time.

3. Pop in the sprinkles and mix until everything's combined. 

4. Flatten dough into a disk, covering with cling film and placing in the fridge for 30 minutes. 

5. Roll the mixture into balls (about a 1/2 tbsp in size) and place them on baking tray. Press down lightly with a floured fork and top with a few sprinkles. 

6. Pop the cookies in the oven for 15 minutes (until they turn slightly golden at the edges). Leave on a wire rack to cool. 

What you'll need for the raspberry buttercream:

  • 115g butter, softened
  • 1/2 tsp vanilla extract 
  • 1 tbsp milk
  • 220g icing sugar
  • 1/4 cup seedless raspberry jam

What to do:

1. Beat the butter until light and fluffy then add vanilla and milk. 

2. Add icing sugar 1/3 at a time, beating each time until mixture is smooth.

3. Add the raspberry jam and beat until creamy.


  • This one's pretty self explanatory - sandwich a little dollop of buttercream between two cookies and there you have it!


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