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Share the love this Valentine’s Day with these delicious treats. Great for making with little ones, they’re quick and easy – an ideal after-school activity in the run up to February 14th – and a reminder to appreciate the small moments of celebration.
Cook School are a not-for-profit organisation that aims to equip young people with the skills, knowledge and confidence to cook delicious, affordable and healthy meals at home. Working with primary and secondary schools across the UK, they’ve hosted in-person and online cook-along classes for more than 250,000 students to date, all featuring straightforward ingredients, equipment and easy-to-follow recipes. If you love what Cook School is doing, please follow on Instagram and sign your local school up for free cookery courses on their website.
Makes approximately 25 biscuit kisses
Preparation: 30 minutes
Bake: 7 minutes
Equipment:
2 baking trays
Large bowl
Wooden spoon
Fork
Teaspoon
Small bowl
Ingredients:
For the biscuits:
200g salted butter (this needs to be soft)
100g golden caster sugar
1 tsp vanilla extract
250g self-raising flour
For the filling:
2 tsp raspberry jam
100g salted butter (this needs to be soft)
150g icing sugar
8g freeze-dried raspberry pieces
Method:
1. Preheat the oven to 180ºC/ 160ºC Fan/Gas 4. Line 2 baking sheets with baking paper or rub a little butter over them.
2. Put the soft butter into a bowl, add the golden caster sugar and vanilla extract and mix really well with a spoon until pale and fluffy.
3. Add the self-raising flour and mix again to make a dough.
4. Break the dough into five pieces. Then break each piece into ten smaller, equal-sized pieces, to make 50 pieces in total. Roll each piece into a small ball.
5. Put the balls onto the baking trays, leaving small gaps in between each one. Flatten them slightly with a fork.
6. Bake for 7 minutes. Then set aside until cool.
7. For the filling, put the raspberry jam into a bowl, add the soft butter and icing sugar and mix with a spoon to make a pale pink icing.
8. To make the kisses, spoon a little of the raspberry cream onto a biscuit, and sandwich together with another biscuit.
9. Next, sprinkle a few freeze-dried raspberry pieces onto a work surface or plate and gently roll the sides of the kisses through it to coat them.
10. Repeat with all your biscuits and icing, to make 25 kisses.
