Melicia's Tower of Treats Challenge
RECIPES BY: Melicia Hosking
Neapolitan cookies, Snowballs & Eclairs filled with crème patisserie
Raspberry Cookie Dough
125g Clover butter
75ml icing sugar
¼ cup cornflour
185ml flour
1/8 tsp Royal Baking Powder
3ml raspberry essence
Drop of pink food colouring
Method
- Beat butter, sugar and cornflour until light and fluffy.
- Add raspberry essence and food colouring. Mix till combined.
- Add dry ingredients to form a soft dough.
- Place in a piping bag fitted with a medium sized open star piping tip.
- Pipe rosettes on a greased parchment lined tray and bake for 8-10 minutes.
- Cookies will harden when cooled.
Chocolate Cookie Dough
125g Clover butter, softened
90ml icing sugar
¼ cup cornflour
½ cup flour
¼ cup cocoa
1/8 tsp Royal Baking Powder
Method
- Beat butter, sugar and cornflour until light and fluffy.
- Add dry ingredients to form a soft dough.
- Place in a piping bag fitted with a medium sized open star piping tip.
- Pipe rosettes on a greased parchment lined tray and bake for 8-10 minutes.
- Cookies will harden when cooled.
Vanilla Buttercream:
125g Clover Butter, softened
250g icing sugar
2.5ml salt
5ml vanilla paste
Method:
- Beat softened butter, salt and vanilla until light in colour.
- Gradually add icing sugar and beat till light and fluffy.
- Place in a piping bag at room temperature.
TO ASSEMBLE:
Sandwich a chocolate cookie and a raspberry cookie using the vanilla buttercream.
