Deliciously crumbly, flower shaped cookie cups, filled with biscoff whipped cream and topped with fresh raspberries and mini sugar cookies.
Baking tray, baking parchment, mini cupcake cases, flower shaped cookie cutters ( 6cm and 2cm ), piping bag with star nozzle.
Ingredients for the shortbread cups:
- 2 eggs
- 100ml sunflower oil
- 100g sugar
- 100g potato starch
- 300g plain flour
- 1 tsp vanilla flavouring
In a large bowl whisk the eggs, sugar and sunflower oil. Add sifted potato starch and mix until combined. Add plain flower and vanilla, mix until combined and then knead for a very short time, just until smooth.
Roll out the dough to about 4mm thick and using 6cm flower cookie cutter cut out 20 flowers.
Re-roll the leftover dough and cut out mini cookies. Sprinkle only mini cookies with sugar.
Preheat the oven to 180°C. Line a large baking sheet with parchment. Place the mini cupcake cases turned upside down on the baking tray and put the dough flowers over the cases.
To bake the mini cookies, place them on the tray lined with parchment and put in the oven for 10 minutes, 180°C.
Bake for about 20 minutes, remove from the oven and let cool down slightly before peeling the cupcake cases away from flower cookie cups. Let cool down completely before filling with biscoff cream.
Ingredients for the biscoff cream:
- 200 ml double cream
- 2 tbsp icing sugar
- 200g biscoff ciokie spread
- for decoration: 20 raspberries
Place all the ingredients in a mixer bowl and whisk for about 2 minutes or until stiff peaks form. Put the cream into the piping bag.
Fill the ecookie cups with cream, place one raspberry and one mini cookie on top of each cakes. Voilà. Done. Enjoy.