Snapguide
STEPS
TOOLS
Mix 250g Marscapone, 2 tablespoons of brown sugar and 1 1/2 teaspoons of vanilla essence in a bowl.

Mix 250g Marscapone, 2 tablespoons of brown sugar and 1 1/2 teaspoons of vanilla essence in a bowl.

Place glad wrap over mixture and refrigerate for 30 minutes.

Place glad wrap over mixture and refrigerate for 30 minutes.

Place 2 table spoons of caster sugar, 1 cup of plain flour and 100 grams of unsalted butter in a food processor and process.

Place 2 table spoons of caster sugar, 1 cup of plain flour and 100 grams of unsalted butter in a food processor and process.

Your mixture should be light and crumbly.

Your mixture should be light and crumbly.

Add 1 egg yolk and 1 1/2 tablespoons of chilled water to the processor.

Add 1 egg yolk and 1 1/2 tablespoons of chilled water to the processor.

The pastry should look like this.

The pastry should look like this.

Need pastry into a ball then cover in glad wrap, refrigerate for 30 minutes.

Need pastry into a ball then cover in glad wrap, refrigerate for 30 minutes.

Preheat oven to 200 Celsius.

Preheat oven to 200 Celsius.

Butter your tray in each case.

Butter your tray in each case.

Roll out the pastry on a bed of flour.

Roll out the pastry on a bed of flour.

With a cookie cutter, cut out fractions of your pastry.

With a cookie cutter, cut out fractions of your pastry.

Place each cutting in a slot.

Place each cutting in a slot.

Bake pastries in oven for 10 minutes until a golden brown colour.

Bake pastries in oven for 10 minutes until a golden brown colour.

When golden brown, transfer pastries to a wire rack.

When golden brown, transfer pastries to a wire rack.

Let pastries cool for 10 minutes.

Let pastries cool for 10 minutes.

Place Marscapone in the pastries, about 1 tablespoon each pastry.

Place Marscapone in the pastries, about 1 tablespoon each pastry.

Place 2-3 raspberries on each pastry.

Place 2-3 raspberries on each pastry.

Sift icing sugar on each pastry, now you're done.

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