Cookies to celebrate! Perhaps something of American pedigree would have been more fitting. Happy weekend, everyone! 🥳🥳🥳Instagram
Kate’s Pistachio & Raspberry Custard CreamsCourse: CookiesDifficulty: Easy
This recipe is based off Kate’s Pistachio & Raspberry Custard Creams, as featured on The Great British Bakeoff.
- Mixing Bowl
150g or about 1½ sticks unsalted butter, softened
75g confectioners’ sugar
75g custard powder
150g all-purpose flour
75g pistachios, finely chopped
¼ teaspoon salt
- Buttercream Ingredients
70g or about ½ stick unsalted butter, softened
140g confectioners’ sugar
½ teaspoon vanilla paste or extract
100g raspberry preserves
100g white chocolate, melted
15g pistachios, finely chopped
7g freeze-dried raspberries, crushed
- Equipment Used
Stiff rubber spatula
1½” square cookie cutter
Small offset spatula
Full-size baking sheet
2 piping bags
2 small, round piping tips
- 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.