Did anyone else have a go at the Technical Challenge from Biscuit Week on GBBO? In case you missed the recipe….

Ingredients:

Jam:
100g raspberries
125g jam sugar
Biscuits:
120g very soft unsalted butter
120g caster sugar
1 large egg
½ tsp vanilla extract
215g plain flour
25g cornflour
Filling:
50g unsalted butter, softened
100g icing sugar, plus extra for dusting
½ tsp vanilla extract

Recipe:

Place the raspberries in a small pan, slightly crush, add the sugar and bring to the boil over a low heat to dissolve the sugar before increasing the heat and boiling for 4 minutes. Remove from the heat and pass the jam through a sieve to remove the seeds. Set aside and chill. Heat the oven to 170°C/150°C fan.
Place the butter and caster sugar in a bowl and beat until pale and fluffy. Add the egg and vanilla and beat until thoroughly combined. Sift in the flour and cornflour and mix in by by hand. Chill the dough very well.
Roll out the dough out on a lightly floured work surface to about 3mm thick. Using a fluted round cutter, cut out 24 biscuits, re-rolling the trimmings. Using heart-shaped (or other smaller) cutter, stamp out the centre of 12 of the rounds and place all on baking sheets. Bake the biscuits for 10–12 minutes, until pale golden colour. Cool completely before filling.

Put the butter into a bowl and sift the icing sugar on top. Add the vanilla and beat until very light and smooth. Dollop a spoonful of the filling onto the smooth side of each of the 12 plain biscuits, spreading it to the edges with a palette knife. Spoon a little jam over the buttercream, then sandwich, smooth side downwards, with the 12 cut-out heart biscuits. Dust with icing sugar to serve.

Let’s Bake Together!

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