Name: Aunty Bett's Kisses recipe
Cook time: 10 min
Total time: 10 min
Yield: 28
Ingredients: 125 g butter; 1/2 cup caster sugar; 1 tsp vanilla essence; 1 egg; 1 1/2 cups plain flour; 1 tbs cornflour; 1 tsp cream of tartar; 1/2 tsp bicarbonate of soda; 25 g butter *extra; 2 tbs water boiling; 1 3/4 cups pure icing sugar sifted; 2/3 cup raspberry jam

by COUNTRY STYLE Last updated on 07/10/2019

"It was a big part of our childhood — standing on stools in Nanna’s kitchen as she taught us to cook, visiting Aunty Bett and watching her stir a pot of lemon butter on the old stove." These recipes are part of our family’s history and we want our children to try them...Even today, at 93, [Auntie Bett] still makes them!" - Beth Ellen - COUNTRY STYLE

Ingredients

125 g butter
1/2 cup caster sugar
1 tsp vanilla essence
1 egg
1 1/2 cups plain flour
1 tbs cornflour
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
25 g butter *extra
2 tbs water boiling
1 3/4 cups pure icing sugar sifted
2/3 cup raspberry jam

Method

Step 1

Preheat oven to 200°C. Line 2 large baking trays with baking paper.
Step 2

Using an electric mixer, beat butter, caster sugar and vanilla until pale and fluffy. Add egg and beat until combined. Sift together flour, cornflour, cream of tartar and bicarbonate of soda. Add to butter mixture and beat until combined.
Step 3

Roll heaped teaspoons of mixture into balls. Flatten slightly so bases are flat and tops are a gentle dome. Place 4cm apart on prepared trays. Bake for 8–10 minutes or until pale (but not golden) and just cooked through. Transfer to wire racks to cool.
Step 4

Combine extra butter and boiling water in a heatproof bowl. Place icing sugar in a large bowl. Gradually stir in butter mixture until icing is smooth.
Step 5

Spread icing over domed sides of half of biscuits. Spread flat sides of remaining biscuits with jam and sandwich together with iced biscuits of a similar size.