A classic treat from the Milly's archives these biscuits make for a delicious treat with afternoon tea (or any occasion really, let's be honest). Our top tip for really amping up the berry flavour, sprinkle some Fresh As dried raspberries on to your biscuits to really brighten them up - gorgeous.

INGREDIENTS

125g butter, softened
¼ cup brown sugar
1 egg
2 cups standard flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp mixed spice
1 tsp cocoa

Icing
¾ to 1 cup icing sugar
½ tsp vanilla extract or 2 drops of raspberry LorAnn
Red food colouring (toothpick for Wilton, 2x drops for Magic Colour)
Water

Filling
½ cup raspberry jam

METHOD

Preheat oven to Bake C180. Line a baking tray with baking paper.

Cream butter and sugar until light and fluffy. Add egg and beat well.

Sift flour, baking powder, cinnamon, ginger, mixed spice and cocoa together. Mix into creamed mixture to make firm dough.

On a lightly floured board roll dough out to 3mm thickness. Cut out rounds using a 6.5cm cutter. Place onto your lined baking tray and bake for 15 minutes or until golden. Place on wire rack to cool.

Icing
Mix icing sugar with flavouring. Add sufficient water (add colour here if you're using Magic Colour colour) to make a pink icing of spreading consistency. Add your colouring after, if using Wilton.

When cold ice half the biscuits. Spread the un-iced biscuits with raspberry jam and place the iced biscuits on top.