Chocolate sponge kisses with rose and raspberry cream

Chocolate sponge kisses with rose and raspberry cream

By
From
Taste of Australia
Makes
35
Prep
20 mins
Cooking time
12 mins
Photographer
Stuart Scott

There was a grand dining room in Albury railway station where passengers could enjoy silver service hospitality and high tea. These chocolate morsels use a delicious combination of rose and raspberry in the filling to make a modern and elegant sweet treat for a high tea, morning tea or even a cocktail party.

Ingredients

Quantity Ingredient
125g butter, softened
160g lightly packed brown sugar
1 teaspoon natural vanilla extract
1 egg
70g unsweetened cocoa powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
225g plain flour
170ml buttermilk

Rose and raspberry filling

Quantity Ingredient
250g cream cheese, softened
80g icing sugar, sifted
1 1/2 teaspoons rosewater
250g raspberries, fresh or frozen, (see Lyndey’s note)

Method

  1. Preheat the oven to 200°C and line two baking trays with baking paper.
  2. Using an electric mixer, beat the butter, brown sugar and vanilla in a large bowl until pale and creamy. Add the egg and beat until combined. Sift the cocoa, bicarbonate of soda and salt into the batter and mix to combine. Fold in half the flour and half the buttermilk and repeat; mixing until well combined. The mixture will be quite thick.
  3. Use a piping bag to pipe 1 teaspoon of mixture at a time onto the prepared trays. Space slightly apart to allow room to spread during cooking. Bake for 12 minutes or until just firm. Place on wire racks to cool completely.
  4. Meanwhile, make the rose and raspberry filling. Using an electric mixer, beat the cream cheese, icing sugar and rosewater until smooth. Add 1/4 cup of the raspberries and continue to beat until well incorporated. The mixture will turn a glorious shade of pink.
  5. To serve, spread 1/2 teaspoon of the filling mixture onto the flat side of each cookie.
  6. Top half the cookies with the whole raspberries, placing them around the edge. Sandwich with the remaining cookies, pressing down gently.

To drink

  • Coffee is a great companion, otherwise try a sparkling shiraz!

Lyndey’s note

  • If using frozen raspberries, thaw them out and make sure they are well drained.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
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