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Raspberry Cookies with Butterscotch Fondant –

By March 2, 2015November 28th, 2022No Comments


Biscuit mix –

275g (10oz) plain flour sifted

5ml (1 tsp) baking powder

100g (3 1/2 oz) caster sugar

75g (3oz) butter, diced

1 small egg, beaten

30ml (2tbsp) golden syrup

15 drops of Raspberry Natural Foodie Flavouring

Fondant –

8 oz of fondant

8 drops of Butterscotch Natural Foodie Flavouring

6oz fondant

6 drops of Butterscotch Natural Foodie Flavouring

pink food colouring

Method –

1. Preheat the oven to 170.c

2. Place the dry ingredients in a mixing bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs, make a hollow in the centre and pour in the beaten egg, golden syrup and 15 drops of raspberry Foodie Flavouring. Mix together well until you have a  ball of dough

3. Place the dough in a plastic bag and chill in the fridge for half an hour.

4. Roll the dough out on a lightly floured surface to 5mm thick and stamp out the cookies, using your chosen cutters. If you are using a template, cut around the template with a knife for each cookie.

5. Lightly knead and re-roll the trimmings together again to use up all the dough. Place the cookies on greased baking sheets.

6. Bake for 12-15 minutes until lightly coloured and firm but not crisp. Leave on the tray for two minutes before transferring to a wire rack to to cool.

Fondant –

1. Get your 8oz of fondant and knead in the 8 drops of Foodie Flavouring until well mixed through the fondant.

2. Roll out the fondant to about 3mm and cut out a shape using the cookie template or cutter you used earlier that matches your cookie template. Repeat this for all your cookies.

3. Then get your 6oz of fondant and knead in the 6 drops of Butterscotch Foodie Flavouring and add the pink food colouring. Then with a smaller template or cutter create another shape to layer up the cookie.

4. Attach the shapes to the cookie using warm jam.