Photography: Lucia Bell-Epstein
These rose raspberry sandwich biscuits are pretty, fragrant and just the right kind of fancy. They’re perfect for tea parties, gifting and sweet moments of self-indulgence. Buttery almond biscuits are delicate and crisp, then get sandwiched with raspberry jam that is lifted with a whisper of rose water. A dusting of icing sugar makes them look pastry-window perfect while the cut-out centres give a jewel-bright peek at the filling inside. Simple enough for a weekend bake, elegant enough for a celebration and impossible to stop at just one.
Ingredients
Method
For the biscuits, in a stand mixer fitted with the paddle, beat the butter on medium speed until creamy, about 1 minute. Scrape down the bottom and sides of the bowl, then add the icing sugar, almond flour and salt and beat on medium-low speed, scraping the bowl as needed, until smooth and creamy, 1–2 minutes. Add the egg and beat on medium speed until fully incorporated, 2–3 minutes. Gradually add the plain flour, followed by the rose petals (if using), and mix on low speed, scraping the bowl as needed, just until the dough comes together, about 1 minute total. Shape the dough into a ball and slightly flatten it, then wrap the dough in plastic wrap and refrigerate for at least 2 hours.
When ready to bake, set a rack in the middle of the oven and preheat to 150°C. Line two 33cm x 45cm or similarly sized baking trays with silicone mats or baking paper.
On a lightly floured surface, use a floured rolling pin to roll the dough until about 3mm thick. Use your favourite 5cm cookie cutters to cut the dough into shapes. Using matching 3cm cutters, cut a small hole in the centre of half the cookies. The cookies with holes will be the tops of your sandwiches; the holes are for snacking.
Arrange the cookies on the prepared baking trays, leaving space in between. Bake, one baking tray at a time, until the edges are lightly golden, 15–20 minutes.
Let the cookies cool completely on the baking trays on wire racks. Repeat to bake the remaining cookies.
For the rose raspberry jam filling, in a small bowl, combine the jam and rose water and mix by hand until fully combined.
When the cookies are cool, dust the top cookies (the ones with the holes) with icing sugar. Spoon about 1 teaspoon of jam in the centre of each bottom cookie (the ones with no holes), spreading it slightly but leaving a border around the edge. Gently press one top cookie onto each jam-covered bottom cookie to create sandwiches. The cookies are best the day they’re made, as the jam softens the biscuits over time, but they keep in an airtight container in the refrigerator for up to 3 days.
This is an edited extract from ‘Cake From Lucie’ by Lucie Franc de Ferriere, published by Hardie Grant, $50.
