Ingredients:

  • 1 cup Unsalted Butter, cold and cubed (for shortbread)
  • 1/2 cup Granulated Sugar
  • 1 tsp Vanilla Bean Paste or scraped seeds
  • 1/4 tsp Fine Sea Salt
  • 2 1/4 cups All-Purpose Flour
  • 1/2 cup Unsalted Butter, softened (for buttercream)
  • 3 cups Icing (Powdered) Sugar, sifted
  • 2 Tbsp Freeze-Dried Raspberry Powder
  • 1/2 tsp Vanilla Extract
  • 2–4 Tbsp Whole Milk or Heavy Cream

Instructions:

  1. Phase 1: Preparing and Chilling the Dough. Cream the cold, cubed butter and granulated sugar until just combined and pale. Incorporate the vanilla bean paste and salt. Gradually add the flour on low speed until the dough just comes together into large clumps.
  2. Form and Chill: Turn the dough out onto cling film, press it into a thick disc, wrap tightly, and chill in the refrigerator for a minimum of 60 minutes. Cold dough is essential for sharp edges.
  3. Phase 2: Rolling and Baking. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Roll the chilled dough to a uniform thickness of 1/4 inch (6 mm). Use a cutter to cut shapes and carefully transfer them to the prepared baking sheets.
  4. Bake the biscuits for 12–15 minutes, rotating the pan halfway through, until the edges are lightly golden, but the centres remain pale. Allow the cookies to cool completely on a wire rack before filling.
  5. Phase 3: Making the Filling. In a clean mixer bowl, beat the softened butter until smooth and creamy. Gradually add the sifted icing sugar and raspberry powder. Beat for 3–5 minutes until light and fluffy. Add the vanilla extract and milk/cream until the buttercream reaches a smooth, pipeable consistency.
  6. Assemble: Match the cooled biscuits into pairs. Using a piping bag or small offset spatula, pipe or spread a generous dollop of buttercream onto the flat side of one biscuit, then gently sandwich the second biscuit on top. Store finished biscuits in an airtight container.