I'm going back to school next week for the first time since uni and am more than a little excited. So naturally this week is filled with stationery shopping, outfit planning, and trying to enjoy the freedom of homework-free nights and weekends. Mature-age student life - here I come!
- 125g Butter + 60g for Buttercream
- 1/2 cup Caster Sugar
- 1 Egg
- 1/3 cup Plain Flour (half into 2 batches of 25g)
- 1/4 cup Self Raising Flour (half into 2 batches of 15g)
- 2/3 cup Cornflour (half into 2 batches of 100g)
- 15g Custard Powder
- Drop of Pink Food Colour
- 15g Cocoa
- 3/4 cup Icing Sugar
- 2 tsp Milk
- 1tsp Vanilla Essence
- Raspberry/Strawberry Jam
- 250g Chocolate, melted in bain marie
Grease 2 x 12 cup patty pan and preheat over to 180 degrees C. With an electric mixer, cream butter and sugar until light and creamy. Beat in egg, then take out half of the mixture and set aside. Into the remaining mixture sift in 1 batch of the flours and custard powder. Add pink food colour and mix through. Spoon mixture into patty pan and bake for about 12-15 mins then cool in tray for a couple of minutes before transferring to a wire rack. In a clean bowl, mix remaining batch of flours and cocoa with remaining butter and egg mixture. Bake and cool as with pink batch.
To make buttercream, cream butter until light and sift in icing sugar slowly. Beat in vanilla and milk. Assemble cookies by spreading jam on pink cakes and melted chocolate over brown cakes. Dollop with buttercream and sandwich together.
The kisses will last un-iced for up to 3 days in an airtight container.
This recipe is adapted from Australian Women's Weekly Classic Cakes