Small biscuits with raspberry filling


For the biscuits:
1 ¼ cup brown sugar
2/3 cup butter
2 eggs, lightly beaten
1 tsp vanilla (or 1 pouch vanilla sugar)
a pinch of salt
1 pouch baking powder
2 ½ cup flour (or more if needed)
2 small, overripe bananas, mashed with a fork

For the crème:
100 g butter at room temperature
120 g cream cheese
1/3 cup raspberries (frozen will do just fine)
1 tbsp sugar
2 tbsp icing sugar

For the icing (optional):
¼ cup icing sugar
a knob of butter (the size of a walnut)
a few drops of lemon juice
a few drops of red food colouring


Sift the flour, baking powder and salt.
Beat the butter, sugar and vanilla until foamy. Add one egg at a time, beating after each. Beat in the banana puree.
Stir in the sifted flour using a spatula until uniform. If the mixture is too sticky, stir in some more flour.
Refrigerate for 30 minutes.
Preheat the oven to 200 ºC.
Dust the palms of your hands with flour and form walnut-size balls from the chilled dough. Flatten each ball lightly and arrange them on a baking tray (lined with a silicon pad or a sheet of parchment paper), leaving enough space between them to rise.
Bake for 8-10 minutes.
Leave to cool on the baking tray for several minutes before arranging them on a plate.

To prepare the filling, combine the raspberries with sugar and cook stirring constantly until the mixture resembles liquid jam. Remove from heat and leave to cool.
Beat the butter and icing sugar. Stir in the cream cheese and the cooled cooked raspberries.
Spread the top of a biscuit with the filling and top with another biscuit, forming “kisses”.


Optionally, you can spread the filling over the entire biscuits, or use the filling to “draw” hearts on top of the “kiss”.
Beat the butter and icing sugar. Add a drop or two of lemon juice and several drops of red colouring and stir well.