Raspberry shortbread kisses

Raspberry shortbread kisses

From
The Artisan Marshmallow
Makes
50
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1 quantity Citrus marshmallow roulade with chocolate ganache
a few drops pink food colouring
a few drops raspberry oil flavouring, (see Notes)

Shortbread cookies

Quantity Ingredient
125g butter, softened
85g icing sugar
1 teaspoon finely grated lemon zest
150g plain flour
30g cornflour

Coating (optional)

Quantity Ingredient
1 tablespoon icing sugar
1 tablespoon cornflour

Method

  1. Preheat the oven to 170°C. Line 2 large baking trays with non-stick baking paper.
  2. To make the cookies, use an electric mixer to beat the butter, icing sugar and lemon zest until smooth. Add the sifted flours. Stir to combine, then knead lightly until smooth. Roll out the dough between sheets of non-stick baking paper until it is 5 mm thick. Cut into rounds using a 4 cm cutter, re-rolling the dough as necessary. Place the cookies on the lined trays, 2 cm apart. Bake for 15–20 minutes, until lightly golden. Remove from the oven and cool on the trays.
  3. Meanwhile, to make the coating, sift the icing sugar and cornflour together.
  4. Prepare the marshmallow mixture as instructed, omitting the orange zest and replacing it with the colouring and flavouring. Ensure the mixture is very thick.
  5. Transfer the marshmallow mixture to a large piping bag fitted with a plain 10 mm nozzle. Pipe ‘kisses’ of marshmallow onto each cookie. Stand for 1–2 hours, until set. Dust very lightly with coating, if desired.

Notes

  • Keep in an airtight container for 1–2 days.

    Raspberry oil flavouring is available from specialty cake decorating stores or online.

    Chocolate fans may like to spread each cookie with a little melted chocolate before piping the marshmallow kisses.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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