Kate’s Pistachio & Raspberry Custard Creams

Directions

• Biscuit Dough
• Beat the butter and sugar in a stand mixer fitted with the paddle until pale and creamy. Add custard powder, flour, and salt: manually mix with a stiff rubber spatula until a soft dough begins to form. Fold in the pistachios until evenly distributed.
• Using your hands, knead the dough until combined. Flatten the dough into disk, and wrap with plastic. Chill in the refrigerator for 20 minutes, until firm.
• Filling Preparation
• Spoon the raspberry preserves into a piping bag fitted with a plain, round piping tip. Set aside.
• Beat together the remaining butter and confectioners’ sugar in a stand mixer fitted with the paddle until smooth. Spoon into a piping bag fitted with a plain, round piping tip. Set aside.
• Prepare Biscuits
• Preheat oven to 320°F. Line baking sheet with parchment, and set aside.
• Remove the dough from the fridge. Place it on a silpat or sheet of parchment paper. Roll out the dough until ⅛” thick.
• Using the 1½” square cookie cutter, cut out squares of biscuit dough in batches of 8 at a time. Gently transfer each batch of squares to the lined baking sheet with a small offset spatula. There should be 40 squares in total: re-roll dough trimmings if necessary. Place the baking sheet in the fridge to chill for 10 minutes.
• Once chilled, bake the biscuits for 16–19 minutes, until pale and golden. Remove from the oven and leave to cool on the tray for 3 minutes, then transfer to a wire rack to cool completely.
• Decorate and Fill
• Set aside 20 biscuits to decorate. Brush with melted white chocolate, diagonally across half of the biscuit. Sprinkle the brushed chocolate with pistachios and freeze-dried raspberries. Set aside, and repeat until all 20 biscuits are decorated.
• Pipe eight small buttercream “kisses” around the outside edge of the remaining 20 biscuits.
• Then, pipe jam into the center of each buttercream edge.
• Top with the 20 decorated biscuits, pressing down gently to sandwich.