“These incredibly simple shortbread-style cookies get a flavour boost from using toasted flour, which adds a warm nuttiness. Paired simply with a raspberry buttercream, they are surprisingly complex and show what you can do with just the simplest of ingredients. If going to the lengths of toasting the flour, it is worth making more than you need so you are ready to go next time you make this recipe, or for making the Toasty Malty Milk Chocolate Chunk Cookies (page 145 of Small Batch Cookies).” Edd Kimber, author of Small Batch Cookies
90g (3¼oz/scant ¾ cup) plain (all-purpose) flour
60g (2¼oz/¼ cup) unsalted butter, at room temperature
45g (1½oz/heaped 1/3 cup) icing (powdered) sugar
1 large egg yolk
¼ teaspoon vanilla bean paste
¼ teaspoon fine sea salt
For the raspberry buttercream
25g (1oz/2 tablespoons) unsalted butter, at room temperature
40g (1½oz/1/3 cup) icing (powdered) sugar
25g (1oz/1 heaped tablespoon) raspberry jam
Pinch of fine sea salt
Before making the dough, we need to toast the flour. Add the flour to a saucepan, place over a medium heat and cook, stirring regularly with a spatula, for about 10 minutes or until the flour turns a golden colour, similar to malt powder, and smells almost like freshly popped popcorn. Scrape onto a plate or small baking tray (sheet pan) and set aside to cool. Once cooled, sift to remove any clumps. Store in a sealed container until needed.
To make the shortbread dough, add the butter and icing sugar to a mixing bowl and beat together until light and creamy, about 2–3 minutes. Add the egg yolk and vanilla and mix briefly just until combined. Add the flour and salt and mix until a soft, uniform dough forms. Scrape the dough onto a lightly floured work surface and shape it into a log, about 5cm (2in) in diameter. Wrap in clingfilm (plastic wrap) and refrigerate for 2–3 hours until firm.
Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4 and line a baking tray (sheet pan) with parchment paper.
When the dough is solid, remove from the refrigerator and use a very sharp knife to cut the log into 12 equal rounds of dough. Place on the prepared baking tray, leaving a little space between each cookie. Bake for 12–14 minutes, or until golden. Remove from the oven and allow the cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
For the raspberry buttercream, add the butter to a mixing bowl and beat until pale and creamy. Add the icing sugar in two batches, beating until combined before adding more. Once all the icing sugar has been added, beat for a further minute or so until light and fluffy. Add the jam and salt and beat together until fully combined.
Add a dollop of the filling onto the base of half of the cookies and sandwich together with a second cookie.
Once baked, the cookies will keep for 3–4 days but once assembled they are best enjoyed within 1–2 days, as the buttercream will slowly soften the cookies as they sit.