When things doesn’t work out the way you intend them to be, quickly change tact!
Well, these were supposed to be the melt-in-the-mouth Taiwanese-style Shortbread Biscuits I had made before, but I adjusted the ingredients slightly this time around and the dough became too fragile to make them the way I had done before.
Having blogged for a few years and gotten feedbacks from readers, I have come to realize that many of you out there either do not like to use ghee or that you cannot find it easily, so I thought I would change the ghee in my previous recipe to butter and added a couple of tablespoons milk powder to the recipe, the dough became just that little bit too dry. It became too difficult to wrap up the filling properly as the dough kept cracking as I wrapped. Quickly thinking laterally, I devised this new method of making the biscuits and luckily they turned out rather well. They looked like a pair of biscuits sandwiched with the red raspberry filling even though they were baked in one piece.
Makes approx. 22 biscuits, depending on size of cutter; I used a heart shaped cutter 5.5cm x 5cm (L) x 1.5cm (H)
280g cake flour
20g custard powder
20g milk powder
180g butter, softened
60g icing sugar mixture
1 egg yolk
1/2 cup Microwaved Raspberry Filling
1 biscuit cutter, heart shaped, or any shape and size of your choosing
1. Preheat oven to 180°C. Sift together cake flour, custard powder and milk powder, set aside.
2. Cream softened butter and icing sugar until pale, then beat in the egg yolk. Fold in sifted flour mixture to form a soft dough.
3. Divide dough into 25g each.
4. Take one piece of the dough and roughly divide into two halves. Press one half into the cutter to shape (pic #1), then carefully lift up the cutter and set aside the shaped dough (pic #2). Repeat with the second half of the dough piece, but do not remove the cutter this time (pic #3). Spread about one teaspoon of the Raspberry Filling onto the dough inside the cutter (pic #4). Carefully lift up the first shaped dough piece with a spatula and place in on top of the filling, don’t worry if the dough cracks or breaks. Press down lightly to secure and completely cover the filling (pic #5). Now carefully slide the cutter and lift it up, turning it upside down with the dough still inside the cutter, so that the smooth surface is on top (pic #6). Carefully knock the dough out of the cutter onto a baking tray.
5. Bake for 15-18 minutes, or until the biscuits are lightly golden browned.
Taste: Melt-in-the-mouth biscuits with delicious raspberry filling
Consume: Best within 1-2 weeks
Storage: Store in airtight container
Recipe References: –