RASPBERRY JELLY DROPS
INGREDIENTS (MAKES 9)
250g Ashgrove butter
250g white sugar
1 egg yolk
1 vanilla pod, scraped
2 1/2 cups plain flour
300g frozen or fresh raspberries
3/4 cup white sugar
1 tsp agar agar powder
Preheat oven to 160 degrees.
Add to a mix master the butter and sugar and mix until soft and fluffy. Turn the mix master down and add the egg yolk. Let it come together by turning the speed back up and then add the vanilla and slowly add the flour. Keep mixing until a dough is formed. Cool the dough down in the fridge for about 5-10 minutes.
Put the berries and sugar into a saucepan over a medium heat and let it come to a boil. Next add the agar agar powder and once it has melted turn the heat off and strain. Set aside to cool.
With your dough pinch a golf ball sized piece and roll it in your hands making it into a ball. Place the ball onto a lined baking tray and make a well in the centre using your thumb. Repeat for the remaining 8 balls. Bake in the oven for 20-25 minutes.
When time is up whisk the rasberrie mix and transfer to a piping bag. Fill the well of your biscuits with the mix and serve.