I love the flavour of berries. They taste so good and you can pretty much have them all the time. My favourites are raspberry desserts. I know they are slightly sour and small, but I love how I can use them to make so many desserts! And these raspberry crumble cookies were so delicious. Perfect combination of raspberry and almond. A Winning combination
The reason why I love this recipe so much is because I can whip these up really quick and all you need to make these is a food processor and some jam!!! Doesn’t get easier than this. No creaming of butter and sugar, no folding of ingredients. It is so yummy!
Preparation Time 20 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Yields 12
Ingredients
1 1/4 cup flour
1/2 cup chilled butter- cubed
1/3 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/4 teaspoon salt
3/4 cup raspberry jam
Instructions
Preheat the oven to 180c.
Pulse the flour, sugar, butter, extracts and salt In a food processor, until it is a crumbly texture. The butter should be pea shaped.
Grease a 12 muffin pan with butter. Use 2 tablespoons of the mixture and press it down with a glass. Top each with 2 teaspoon of raspberry jam. Make sure you leave a lip around the edges free of jam.
Crumble the remaining dough over the jam.
Bake it at 180c for 20 minutes.
Cool them completely before removing the raspberry crumble cookies from the pan.
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