Raspberry Split Seconds Food

SPLIT-SECOND COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. , Divide dough into four portions; shape each into a 12x3/4-in. log. Place 4 in. apart on two greased baking sheets. Make a 1/2-in. depression down center of each log; fill with jam., Bake until lightly browned, 15-20 minutes. Cool 2 minutes. Cut diagonally into 3/4-in. slices. Remove from pans to wire racks to continue cooling.

RASPBERRY SPLIT SECONDS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the batter until a soft dough forms. Divide into 4 pieces.
• Shape each piece of dough into a log about 12 inches long. Place on cookie sheet and flatten slightly. Using the round handle of a wooden spoon make an indention all the way down the center of each strip. Fill the indention with preserves.
• Bake for 15 to 20 minutes in the preheated oven. Cool slightly before slicing diagonally into 1 inch pieces.

RASPBERRY SPLIT SECONDS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the batter until a soft dough forms. Divide into 4 pieces.
• Shape each piece of dough into a log about 12 inches long. Place on cookie sheet and flatten slightly. Using the round handle of a wooden spoon make an indention all the way down the center of each strip. Fill the indention with preserves.
• Bake for 15 to 20 minutes in the preheated oven. Cool slightly before slicing diagonally into 1 inch pieces.

SPLIT LAYER LEMON AND RASPBERRY SOUFFLé PUDDING

Steps:

• Heat oven to 180'c and boil the kettle.
• Grease two ramekins.
• Separate the egg. Zest and juice the lemon.
• Whisk together egg yolk and sugar. Add the flour, butter, lemon zest and juice, milk and whisk until blended.
• Whisk egg white and cream of tartar until stiff peaks form.
• Gently fold the egg whites in 3 batches into the yolk mixture. Then fold in half the raspberries.
• Pour batter into the ramekins. Stand in a shallow roasting tin and pour in water from the kettle to half the depth of the ramekins, to create a water bath to protect the eggs whilst cooking.
• Cook for 35 minutes until golden brown. Then remove ramekins from the oven and water bath. Leave to cool.
• Serve with raspberries and a dusting of icing sugar.