Raspberry Treats 2 ways
I haven't been updating this blog and hope everyone / anyone reading is well!
Recently I decided to re-try the raspberry treats recipes and compare Bronte Aurell's recipe and Raspberry Treats from Poppy Deyes' blog! I discovered the former is more like a melting moments kind of treat whereas the latter is more cake like, but still low gluten. They are very easy, hand-stir recipes and so yummy. So let's get started...
Raspberry treats (Bronte Aurell)
227g butter, room temperature
200g flour
Lemon zest
80g cornflour
75g icing sugar
1 tsp baking powder
decoration: almond slices and raspberry jam (fresh or frozen raspberries work too!)
Makes about 10-12.
1. Mix all the ingredients, except the almond and jam. Bring the ingredients into a sausage shape and keep it in the fridge for at least 1 hour.
2. Preheat oven to 180 degrees C.
3. Put a golf ball sized chilled dough into each cupcake case and press a depression in the middle of the dough.
4. Put about half a teaspoon raspberry jam into each dough and sprinkle some almonds on top.
5. Bake for about 20 minutes. They won't brown a lot and will be quite crumbly.
6. Leave to cool in the cases for about 10 minutes before removing them. Be careful when doing so because they're quite fragile.
It looks cake like, but it's like a very crumbly biscuit, and melts in your mouth.
Raspberry treats (Poppy Deyes)
115g butter, melted
3/4 teaspoon baking powder
130g ground almonds (you can use other ground nuts too)
190g icing sugar (can use less if you are using jam instead of fresh or frozen fruit)
3 eggs (Poppy used 5 egg whites, which gives a chewier texture)
vanilla extract
Raspberry Jam and almond slices (pistachios are good too)
1. Preheat oven to 180 degrees C.
2. Mix melted butter and icing sugar. The reason I do this is just to prevent icing sugar from flying EVERYWHERE.
3. Mix all the ingredients except raspberry jam and almond slices. You will get a gooey mixture.
4. Spoon 1 tablespoon of mixture into each cupcake case, using another tablespoon to transfer the mixture.
5. Put 1/2 teaspoon of raspberry jam in each case and sprinkle with almonds.
6. Bake for 20 minutes. Leave to cool for 10 minutes before removing the cakes from the cases.
Makes 15 cupcake sized treats!
The cakes are spongy, with a slight chew, and the raspberry gives a lovely fruity tang!
Enjoy!!
Recently I decided to re-try the raspberry treats recipes and compare Bronte Aurell's recipe and Raspberry Treats from Poppy Deyes' blog! I discovered the former is more like a melting moments kind of treat whereas the latter is more cake like, but still low gluten. They are very easy, hand-stir recipes and so yummy. So let's get started...
Raspberry treats (Bronte Aurell)
227g butter, room temperature
200g flour
Lemon zest
80g cornflour
75g icing sugar
1 tsp baking powder
decoration: almond slices and raspberry jam (fresh or frozen raspberries work too!)
Makes about 10-12.
1. Mix all the ingredients, except the almond and jam. Bring the ingredients into a sausage shape and keep it in the fridge for at least 1 hour.
2. Preheat oven to 180 degrees C.
3. Put a golf ball sized chilled dough into each cupcake case and press a depression in the middle of the dough.
4. Put about half a teaspoon raspberry jam into each dough and sprinkle some almonds on top.
5. Bake for about 20 minutes. They won't brown a lot and will be quite crumbly.
6. Leave to cool in the cases for about 10 minutes before removing them. Be careful when doing so because they're quite fragile.
It looks cake like, but it's like a very crumbly biscuit, and melts in your mouth.
Raspberry treats (Poppy Deyes)
115g butter, melted
3/4 teaspoon baking powder
130g ground almonds (you can use other ground nuts too)
190g icing sugar (can use less if you are using jam instead of fresh or frozen fruit)
3 eggs (Poppy used 5 egg whites, which gives a chewier texture)
vanilla extract
Raspberry Jam and almond slices (pistachios are good too)
1. Preheat oven to 180 degrees C.
2. Mix melted butter and icing sugar. The reason I do this is just to prevent icing sugar from flying EVERYWHERE.
3. Mix all the ingredients except raspberry jam and almond slices. You will get a gooey mixture.
4. Spoon 1 tablespoon of mixture into each cupcake case, using another tablespoon to transfer the mixture.
5. Put 1/2 teaspoon of raspberry jam in each case and sprinkle with almonds.
6. Bake for 20 minutes. Leave to cool for 10 minutes before removing the cakes from the cases.
Makes 15 cupcake sized treats!
The cakes are spongy, with a slight chew, and the raspberry gives a lovely fruity tang!
Enjoy!!
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