katc01
11-01-2008, 07:25 PM
Cockles
Makes 20
125g butter, at room temperature
140g (2/3 cup) castor sugar
1 teaspoon vanilla essence
2 eggs
115g (3/4 cup) self-raising flour
130g (1 cup) cornflour
3/4 cup raspberry jam
15g butter, softened, extra
230g (1 1/2 cups) icing sugar mixture
1-2 tablespoons milk
1-2 drops pink food colour
1. Preheat the oven to 180 degrees C. Line 2 baking trays with non-stick baking paper.
2. Use an electric beater to beat together the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Sift the combined flour and cornflour over the butter mixture. Fold until just combined.
3. Spoon 20 teaspoons of micture about 6cm apart to allow room for spreading, onto each baking tray. Bake in oven, swapping trays halfway through cooking for 10-15 minutes or until golden brown. Set aside for 10 minutes to cool.
4. Spread the jam over the bases of half the cockles and sandwich them together with the remaining biscuits.
5. Combine the extra butter and icing sugar in a bowl, gradually add the milk stirring until a smooth paste forms. Add the food colouring and stir to combine.
6. Spread icing over the top of each cockle and set aside for 15 minute to set.
Note: I like these without icing also just with a dusting of icing sugar. Also they spread alot when cooked so don't make them too large and don't put them too close together.
ENJOY!! :)
Makes 20
125g butter, at room temperature
140g (2/3 cup) castor sugar
1 teaspoon vanilla essence
2 eggs
115g (3/4 cup) self-raising flour
130g (1 cup) cornflour
3/4 cup raspberry jam
15g butter, softened, extra
230g (1 1/2 cups) icing sugar mixture
1-2 tablespoons milk
1-2 drops pink food colour
1. Preheat the oven to 180 degrees C. Line 2 baking trays with non-stick baking paper.
2. Use an electric beater to beat together the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Sift the combined flour and cornflour over the butter mixture. Fold until just combined.
3. Spoon 20 teaspoons of micture about 6cm apart to allow room for spreading, onto each baking tray. Bake in oven, swapping trays halfway through cooking for 10-15 minutes or until golden brown. Set aside for 10 minutes to cool.
4. Spread the jam over the bases of half the cockles and sandwich them together with the remaining biscuits.
5. Combine the extra butter and icing sugar in a bowl, gradually add the milk stirring until a smooth paste forms. Add the food colouring and stir to combine.
6. Spread icing over the top of each cockle and set aside for 15 minute to set.
Note: I like these without icing also just with a dusting of icing sugar. Also they spread alot when cooked so don't make them too large and don't put them too close together.
ENJOY!! :)