|Prep time||30 minutes|
|Cook time||20 minutes|
|Serves||Makes 25 cookies. Milk serves 4|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the white chocolate milk, heat the milk in a saucepan until just below boiling point. Chop the white chocolate and add it to the saucepan along with ¼ tsp vanilla extract. Allow it to melt. Pour the milk into a jug and refrigerate until cold.
Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. Zest the lemon.
To make the cookies, cream 350g of slightly softened butter, 65g icing sugar and 1 tsp vanilla or almond extract in a bowl until light and fluffy.
Sift the flour and corn starch then stir into the butter mixture along with the lemon zest until combined and soft.
Place the mixture into a piping bag fitted with a fluted nozzle.
Pipe 3cm rounds on to a lined baking tray, allowing room for spreading.
Place the tray in the fridge for 30 minutes then bake for 12-14 minutes or until golden. Cool on the tray.
Meanwhile, make the raspberry frosting. Beat 90g of softened butter and 120g sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Fold in the jam for a marbled effect.
Sandwich the cookies together with the frosting. Store in an airtight container.
Serve with the white chocolate milk.